Cut Enoki stems off the roots and spread them evenly onto a baking tin with greased parchment paper or silicone mat. Dry enoki in the oven for 20-30 minutes.
In a medium pot melt the butter at low and sweat diced onions until golden brown.
Cut the stems off shiitake and add them to onions, add champignons and sweat mushrooms another 5 minutes
Add water, bring to a boil and simmer for 20 minutes
Add heavy cream, bring to a boil and blend to a smooth consistency with a stick blender. Season with salt, bring to a boil after blending and turn
the heat off.
Plate to a bowl, garnish with a dash of heavy cream and dried enoki.
