Mushroom sopa de caracol, a plant powered Garifuna soup
ingredients
2 cups neutral oil (avocado, sunflower, or coconut)
15 cups yellow onion, diced
15 cups green bell pepper, diced
1 cup garlic, minced
8 cups Roma tomato, diced
5 tablespoons annatto (achiote) or paprika
5 tablespoons ground cumin
1¼ cup kosher salt
1¼ cup black pepper, ground
King mushroom “conch”
45 large king oyster mushrooms
1 gallon soy sauce
1 gallon water
1 cup lime juice
3 cups vegetarian fish sauce
1 cup nori flakes
Broth and vegetables
7½ quarts coconut milk
7½ quarts vegetable broth
2 gallons water (adjust as needed)
15 each medium yuca (cassava), peeled and diced (potatoes can be substituted)
15 each green plantain, peeled and sliced
15 each green banana, peeled and sliced
45 each king oyster mushroom caps, diced
1 quart chickpeas
½ quart sweet corn kernels
Finishing touches
2 cups cilantro, fresh, chopped
Garnish: cilantro oil
Garnish: pan de coco croutons
Optional garnish: roasted red peppers (canned, not listed)
Savory pan de coco (coconut bread)
10 pounds all-purpose flour
¼ cup salt
¾ cup sugar
3.5 ounces active dry yeast
9 cups warm coconut milk (105–110°F / 40–43°C)
1½ cup plus ¼ cup warm water (80–100°F / 26.7–37.8°C)
1½ cup plus ¼ cup melted coconut oil (plus extra for brushing)
Optional: 1½ cup unsweetened shredded coconut
Pan de coco croutons
30 cups cubed savory pan de coco (1-inch pieces; about 30 rolls’ worth)
1¼ cups coconut oil or olive oil
5 tablespoons minced garlic
5 tablespoons lime zest
salt, to taste
black pepper, to taste
Optional: chopped cilantro or parsley
Cilantro oil
7½ cup fresh cilantro leaves (packed)
3¼ cup neutral oil (grapeseed, avocado, or light olive oil)
2 teaspoons salt
2 tablespoons lime juice
preparation
Main soup
1. Combine soy sauce, lime juice, water, vegetarian fish sauce, and nori flakes in a large stainless-steel bowl and marinate mushrooms overnight.
2. Cut marinated mushrooms in half, then slice into ½-inch half-moons; reserve.
3. In a steam kettle or tilt skillet, heat oil to smoking point. Add diced onion, bell pepper, and garlic and sweat until onions are translucent.
4. Add tomatoes, annatto, cumin, salt, and pepper. Cook until tomatoes break down, stirring constantly to prevent scorching.
5. Stir in coconut milk, broth, and water. Bring to a simmer.
6. Stir in yuca, plantain, banana, chickpeas, and corn. Bring to a simmer.
7. Add sliced marinated mushrooms and simmer until yuca and plantains are tender.
8. Adjust salt and consistency. Serve 12–14 ounces per portion and top with pan de coco croutons and a drizzle of cilantro oil.
Savory pan de coco
1. Activate yeast by mixing warm water, yeast, and a pinch of sugar; rest 5–10 minutes until foamy.
2. Combine flour, salt, and sugar in a large bowl. Mix thoroughly by hand.
3. Add yeast mixture, warm coconut milk, and coconut oil and mix by hand until fully incorporated.
4. Knead 8–10 minutes until smooth and elastic, adding flour as needed if sticky.
5. Cover and let rise 1 hour or until doubled.
6. Divide into 60 rolls (about 3 ounces each) and place on baking sheets; rest 15–20 minutes.
7. Brush tops with melted coconut oil and bake at 375°F (190°C) for 20–25 minutes until golden and baked through. Brush again with melted coconut oil while warm and top with shredded coconut if desired.
8. Cool and set overnight uncovered on sheet pans for service.
Pan de coco croutons
1. Preheat oven to 375°F (190°C).
2. Toss bread cubes with oil, garlic, lime zest, salt, and pepper.
3. Spread evenly on a baking sheet and bake 10–12 minutes until crisp and golden.
4. Sprinkle with herbs before serving and transfer to pan for service.
Cilantro oil
1. Blanch cilantro for 10 seconds, shock in ice water, and pat dry.
2. Blend cilantro, oil, and salt until smooth and vivid green.
3. Strain through a fine sieve or cheesecloth for a clear oil. Add lime juice and reserve for service (note: color fades if held overnight).
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