For this and other intoxicating recipes, see The Mushroom Lover's Mushroom Cookbook and Primer, our new wild mushroom cookbook, available through the Shopping Cart.
HONSHIMEJI UDON BROTH
Here is our take on those steaming, tangy
soups served in Asian restaurants the world over.
Lurking in the intensely-flavored broth are juicy surprises –
honshimeji for snap, and shiitake for soft. Feel
free to substitute other mushrooms, such as hen of the woods, bluefoot,
oyster, and trumpet royale, for equally delicious texture and flavor.
1. In a heavy-bottomed saucepan, bring stock, red pepper flakes, and pork to a slow boil. Skim any scum from the surface.
the mushrooms, fish sauce, salt, and sugar to the broth. Simmer about 20 minutes, until the flavors have melded.
the soup to a gentle boil, add the noodles, and reduce heat to just under
boiling. The noodles will be
cooked when firm but no longer crunchy, in about 8 minutes.
place enoki, arugula and scallions in the pot, and simmer until the arugula
soup into two bowls and top with cilantro.
NOTE: Udon noodles are one of the many varieties available at Asian grocers, specialty gourmet stores, and some supermarkets. These are the thick white noodles that slip maddeningly through plastic chopsticks. I use round noodles, but a flat or even the squarish kind work too. Soba noodles are made with buckwheat, and they do just as well in this recipe.
Copyright Amy Farges, The Mushroom Lover's Mushroom Cookbook and Primer,
Get Fresh. Go Wild.
Marché Aux Delices