The whole world of the mushroom here, much like wine, we can all perhaps have their names. However, unlike wine, there is no special menu to provide protection for their various tastes. This may be due to the danger of fungi: picking and eating the wrong mushrooms, you are dead, we are taught to be children. Sadly, this does not help the varieties that help our dinner table, such as slippery jacks, stinkhorn or furry ink caps.
We ate closed cups, chestnuts and buttons, with strange “wild” inside. It’s not that there’s anything wrong: they’re cheap. They’re good buddies with garlic and olive oil on toast. When they are blasted into tiny pieces and paired with walnuts, sweet Onions and spices, they make excellent keema (” minced meat “). And they do ragishing ragouts. And, in the case of a season to allow, peculiar flank or delicate chicken oil bacteria may appear in the local market, can be eaten raw in salads, or eating in the Fried butter hominy: when you are at best mushrooms, life becomes simple.
But in my eyes, the rough diamond is the mushroom. Native to China, it is now grown in Britain, fresh and dry. These mushrooms release an omnipotent, rich, smoky, and add a welcome chewy texture to start. This makes them a good continuation of meatless food, and is a good ingredient when experienced vegetarians like to have fun (that’s not meat).
Today’s recipe features fresh shiitake mushrooms, a bold, bold Vietnamese soup made of rice noodles, topped with a glossy broth. This is a good introduction to balance, delicacy, light and expansion of the mushroom family.
You can put a lot of delicious food from Fried Onions, herbs (like fresh mint and cilantro) on top, but I’ve eaten chives. This cookbook rewards cooks who chop up everything in advance. Provide four.
4 tablespoons rapeseed oil, plus Fried chives
4 bananas, scallions, thinly sliced
2 inch ginger, peeled and crushed
1 cinnamon stick
2 leeks, one cut into thin slices, the other cut in half, then lengthened and thinned
2 bird’s eye pepper, very finely chopped
375 grams fresh mushrooms, thinly sliced
1 tablespoon soy sauce
Six green Onions, very finely chopped
2 liters of vegetarian vegetable soup
200 grams of rice flour
1 large cilantro fresh, shredded
1 ton lime, stationing
In a large pan (three liters or more), heat oil with medium heat, then stir-fry for five minutes. Stir in ginger, star anise, clove and cinnamon, saute for another five minutes until the mixture begins to become black and sticky (which will add flavor). Add chopped leeks, chilli and mushrooms, and cook for 8 to 10 minutes until softened and cooked, then add soy sauce, half of Onions and stock. Bring the heat to a whisper, then simmer. Check the seasonings: you may need salt.
Meanwhile, fry the chives. Pour enough oil into the skillet and heat until medium heat. Fry the chives in batches until crisp and golden, then use the slotted spoon to transfer to a plate lined with kitchen paper to fry the rest of the time.
Cook noodles according to packing instructions and drainage methods.
When serving, place the noodles between four bowls and place the soup on top to make sure everyone can help the vegetables well, then squeeze with coriander, crispy chives, spring Onions and lime.