MasterChef UK ™
Baker:
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Mushroom Soup, Many Mushrooms
King oyster, shiitake and enoki mushrooms with pickled radish and carrots in a roasted shiitake, hen of the woods and chestnut mushroom soup flavoured with dried shiitake, salty seaweed and a bonito dashi stock.
Rebecca: "My soup today is a Japanese-inspired mushroom soup with two different Japanese dashis that I'm combining. One with shiitake mushrooms, and then one I'm using sea kelp and bonito flakes." Anna: "She has lots of mushrooms going on here. She has shiitake mushrooms, king oyster mushrooms, hen of the forest, shimeji, and chestnut. If she bangs them all into the pot together, they will fight for the attention."
Anna: "I can get a mushroom flavour from the broth. It does taste of mushroom, but it's really lacking in seasoning. It doesn't have the complexity of two dashis going in there, plus bonito flakes, ginger and garlic. So this should have had serious layers of flavour. It isn't there."
Grace: "Love your mushrooms. You've caramelised some, you've pickled others. Love the crunch of the radish. What is letting it down is your broth. I'm not tasting that umami sense that I need."
William Sitwell: "If I need some mushrooms to be carved and sliced and presented beautifully, I know where to come. Sitting in there like these little eager beavers waiting for this amazing broth to be poured onto it, which ended up being like a sort of rather tasteless pond water. You have some very immaculate knife skills. You need to work on your soup skills."
Rebecca was eliminated.
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