Mushroom & Kombu Consommé, Mushroom Meatballs & Sesame Oil - Cuisine Magazine - From New Zealand to

Ingredients

• CONSOMMÉ
• 5 tablespoons oil
• 2 red onions, thinly sliced
• 2 sticks celery, thinly sliced
• 20 cloves garlic, thinly sliced
• 1kg button mushrooms, thinly sliced, plus extra to serve
• 2 pinches salt
• 100g butter (or replace with 30ml oil if vegan)
• 60ml black rice vinegar
• 50ml mushroom soy
• 40ml kecap manis sweet soy
• 150ml white wine
• 2½ litres vegetable stock
• 2 sticks kombu
• 30g Marmite
• MEATBALLS
• 100g Puy lentils
• 3 tablespoons ground flaxseeds
• 3 tablespoons breadcrumbs
• 2 tablespoons nutritional yeast
• 120g mushroom mix (from making the consommé)
• 50g flat-leafed parsley, chopped, plus extra leaves to serve
• sesame oil, to taste
• sesame seeds, to serve