Yumame, root vegetables and cashew nuts

Directions

1. Soak the cepe in 100ml of boiling water, this liquid will form the jelly. Roast the cashews to develop the flavour. Small dice the root vegetables, slice the mushroom and chop the flavour forest
2. In 1 pan sweat down the diced vegetables with the thyme on a medium heat
3. On a separate pan on a high heat, colour the Yumame and the mushroom to the pan and quicky colour
4. Combine the cooked ingredients, add the chopped parsley and season with the salt, pepper and soy sauce