1 small beetroot, very thinly sliced
1 leaf curly kale, ripped into pieces
2 garlic cloves, crushed
1 lemon, juice only
70g/2½oz button mushrooms, finely chopped
300ml/10fl oz mushroom stock, warm
10g/â…“oz mousseron mushrooms
10g/â…“oz white shimeji mushrooms
10g/â…“oz brown shimeji mushrooms
50²µ/1¾´Ç³ú cordycep mushrooms
4 Paris brown mushrooms, very thinly sliced
200g/7oz shallots, finely chopped
125²µ/4½´Ç³ú risotto rice
50²µ/1¾´Ç³ú caster sugar
good-quality olive oil
2 good pinches salt
40²µ/1½´Ç³ú soy sauce
100ml/3½fl oz white wine vinegar
pinch yeast flakes
40²µ/1½´Ç³ú soy ‘cream’
10g/â…“oz pink oyster mushrooms, torn into pieces
2 tbsp vegan white wine