Posts tagged ‘shiitake’

June 16, 2011

Last night’s dinner: Shiitake mushroom and Chinese leaf broth

Sunday 5 June

This broth is all about the stock that gives it its depth of flavour. The essential ingredient is dried shiitake mushrooms, soaked in hot water for an hour to leach out their earthy flavour before making the soup/stew. The rest of the method is mainly about adding spice – and greens. We got the basic recipe from a Japanese friend, who passed it on from a Korean friend. I’m not sure where it originates.

So, first, soak a small pack of dried shiitake mushrooms in hot water for an hour or so until they are soft and you have a litre or so of earthy brown stock. Next, in a large soup pan, fry a medium onion in a little oil (a mix of sunflower and sesame oil works well). Then add fresh sliced shiitake mushrooms (oyster or chestnut will also be fine) – about 10 of them, or a typical supermarket tray of them. Fry for 5 minutes. Next, add a 2-inch piece of grated fresh ginger, a finely chopped clove of garlic and some chopped fresh chilli (as much as you can take – it should be hot!). Then add half a head of roughly chopped chinese leaf, followed by the dried shiitake mushrooms and their stock. Add around 750ml of boiling water and then simmer down for around 40 mins until the dish is somewhere between a thin broth and a hearty stew. When just about done, add a handful of rice noodles and heat through for an extra 5 minutes until they’re cooked through. Serve immediately with a garnish of coriander leaves. To reiterate, the soup should be as spicy as you can take it! Serves 2.

March 9, 2011

Last Night’s Dinner: Purple Sprouting Broccoli and Shiitake Mushrooms in a Ginger Broth

Wednesday 8 March

The main reason I made this was to use up some of the week’s remnants of veg by making a stock for a soup or broth. Plus, the star of this week’s veg box was some fine purple sprouting broccoli.

So I made a quick stock with an onion, a couple of carrots, a leek and a tomato from the bottom of the fridge. For an Asian-influenced stock I add to this general base garlic, a chilli, some Szechuan pepper corns, stalks from a bunch of fresh coriander and lots of fresh ginger. After simmering for 20 minutes I strain it through a sieve and then add a fair bit of soy sauce and a good dessert spoon of tamarind paste (one of our new ‘secret’ ingredients). Anyway, this stock recipe always varies slightly but never too much. If it’s too bitter add a teaspoon of sugar.

That’s the bulk of it done. Reheat the stock, add the sliced shiitake mushrooms, then the broccoli a minute later and wait until the broccoli is just tender. Leave to simmer for 4 minutes. To serve, I add some chopped red chilli and some coriander leaves.