- 6–8 (200 g) chestnut mushrooms
- 10 (60 g) fresh shiitake mushrooms
- 6 (250 g) white mushrooms (champignons)
- 8 (200 g) oyster mushrooms
- 2 (180 g) portobello mushrooms
- 1/5 cup (50 ml) olive oil
- 1 leek, white part only (150 g), finely chopped
- 4 spring onions (60 g), finely chopped
- 2 garlic cloves, finely chopped
- ½ cup (125 ml) dry white wine
- 1.5 litres hot water
- 7–8 sprigs fresh thyme, leaves only
- 2 teaspoons (16 g) salt
- ½ teaspoon (2 g) black pepper
- A few chilli flakes
- White truffle oil, for serving
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