You can use any combination of mushrooms: fresh, soaked dried, even canned straw mushrooms. Shoot for a pleasing mixture of shapes and textures.

You can use any combination of mushrooms: fresh, soaked dried, even canned straw mushrooms. Shoot for a pleasing mixture of shapes and textures.

Ingredients

  • 10 to 15 oyster mushrooms
  • 10 to 15 shiitake mushrooms
  • 10 to 15 common (button) mushrooms
  • 1 1/2 qts. clear vegetable broth
  • 2 or 3 baby bok choy, stems thinly sliced crosswise and leaves halved lengthwise
  • 2 tablespoons thinly slivered fresh ginger, divided
  • 1 large or 2 small red Fresno or jalapeño chiles, seeded and thinly sliced
  • 2 tablespoons rice vinegar
  • About 1/2 tsp. Sriracha or other chili sauce
  • 1 teaspoon toasted sesame oil
  • 3 green onions, thinly sliced
  • About 1/4 cup loosely packed cilantro leaves

 

Directions

  1. Stem mushrooms. Slice the oyster mushrooms in half if large, and slice shiitake and button mushrooms.
  2. Put in a pot with broth and bring to a boil, covered.
  3. Reduce heat and simmer until mushrooms are almost tender, about 5 minutes.
  4. 2. Add bok choy, 1 tbsp. ginger, and the chiles and simmer 2 minutes.
  5. Remove from heat. Stir in 1 tbsp. ginger, the vinegar, Sriracha, and sesame oil.
  6. Top with green onions and cilantro.

 

Basic Vegetable Broth Recipe:

Ingredients:

  • 1 onion, chopped
  • 1 carrot, chopped
  • 2 stalks celery, chopped
  • 1 potato, chopped into large chunks
  • 1/3 cup mushrooms, chopped in half
  • 3 cloves whole garlic
  • 3 bay leaves
  • 1 tbsp soy sauce
  • 8 cups water
  • dash salt and pepper

Directions:

  1. Place all ingredients in a large pot and bring to a boil.
  2. Reduce heat and simmer for at least an hour.
  3. Strain out the vegetables and remove the bay leaves.
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