Roasted Maitake Mushrooms In Smoky Tea Broth - Recipe Featured

Authors: herbivoracious

HTTP/1.1 200 OK Server: cloudflare-nginx Date: Sat, 27 Apr 2013 12:21:35 GMT Content-Type: text/html; charset=UTF-8 Transfer-Encoding: chunked Connection: keep-alive Vary: Accept-Encoding X-Powered-By: PHP/5.3.22 Vary: Cookie X-CF-Powered-By: WP 1.3.9 X-Pingback: http://herbivoracious.com/site/xmlrpc.php Link: ; rel=shortlink CF-RAY: 65b792945ad016a Roasted Maitake Mushrooms In Smoky Tea Broth - Recipe | Herbivoracious - Vegetarian Recipe Blog - Easy Vegetarian Recipes, Vegetarian Cookbook, Kosher Recipes, Meatless Recipes

Welcome to Herbivoracious! If this is your first visit, please start here.

Roasted Maitake Mushroom In Smoky Tea Broth
Roasted Maitake Mushroom In Smoky Tea Broth

I’ve been traveling this week, so I thought I’d take the opportunity to share one of my favorite recipes from the Herbivoracious cookbook. I saw some beautiful maitake mushrooms at Pike Place Market recently, so this should be a good time of year to seek them out and try this soup.

Maitakes, also known as hen-of-the-woods (not to be confused with chicken-of-the-woods, which is completely different!), are a wild mushroom well worth seeking out at farmers’ markets or gourmet grocers. Maitakes are rather expensive, and their dramatic ruffled appearance and rich flavor are unusual, so when I use them, I like to make them the focus of a dish.

If you have never had lapsang souchong tea, you are in for a treat. It is intensely smoky, unlike any other tea I’ve had. That smokiness makes it a perfect broth base to show off the earthiness of roasted maitakes.

You could cut the maitake up into bite-sized pieces, but this dish is more dramatic when the mushroom is served in larger pieces—which also keeps it from getting soggy. Give guests a knife so they can cut the maitake at the last moment.

Roasted Maitake Mushrooms In Smoky Tea Broth – Recipe

Roasted Maitake Mushrooms In Smoky Tea Broth - Recipe

  • 1/2 cup finely diced bok choy stems
  • 1 tablespoon water
  • 1 pound fresh maitake mushroom(s)
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon kosher salt
  • 2 teaspoons lapsang souchong tea
  • 2 cups boiling water
  • 1 tablespoon tamari
  • Toasted sesame oil
  • Flaky sea salt (such as Maldon)
  • 2 teaspoons finely sliced scallion, white and light green parts only
  1. Preheat the oven to 450°F using convection, or 475°F without convection. Warm four shallow soup bowls.
  2. Place the bok choy in a small bowl with 1 tablespoon water and microwave on High for 1 minute. (Alternatively, you can steam the bok choy or blanch it in boiling water.) Reserve.
  3. Divide the mushroom into 4 portions (leaving the pieces as large as possible) and place on a rimmed baking sheet. Toss with the vegetable oil, coating the mushroom as evenly as possible, and sprinkle with 1/2 teaspoon kosher salt. Roast until fragrant, starting to brown, and becoming tender, about 20 minutes.
  4. While the mushroom is roasting, place the lapsang souchong tea in a small, heatproof bowl and cover with the boiling water; allow to steep 5 minutes. Strain. Add the tamari. Taste and season with a bit of salt if needed. The broth should be smoky and mildly salty, with a distinct note of soy.
  5. When the mushrooms are ready, place one portion in each bowl. Place the bok choy dice around the maitake. Reheat the tea in the microwave and divide among the 4 bowls. Garnish each bowl with a drizzle of toasted sesame oil, a pinch of flaky sea salt, and the scallions. Serve piping hot.

2.2

http://herbivoracious.com/2013/04/maitake-mushrooms-in-smoky-tea-broth.html

Copyright 2007-2013 / Michael Natkin / Herbivoracious.com.

never miss a recipe

Join over 154,000 monthly readers! Subscribe to the free Herbivoracious email newsletter.

Posted by Michael Natkin on Monday, April 15th, 2013 in Appetizers, Gluten-Free or modifiable, Recipes, Soups, Uncategorized, Vegan or Modifiable.

HTTP/1.1 200 OK Server: cloudflare-nginx Date: Sat, 27 Apr 2013 12:21:35 GMT Content-Type: text/html; charset=UTF-8 Transfer-Encoding: chunked Connection: keep-alive Vary: Accept-Encoding X-Powered-By: PHP/5.3.22 Vary: Cookie X-CF-Powered-By: WP 1.3.9 X-Pingback: http://herbivoracious.com/site/xmlrpc.php Link: ; rel=shortlink CF-RAY: 65b792945ad016a Roasted Maitake Mushrooms In Smoky Tea Broth - Recipe | Herbivoracious - Vegetarian Recipe Blog - Easy Vegetarian Recipes, Vegetarian Cookbook, Kosher Recipes, Meatless Recipes

Welcome to Herbivoracious! If this is your first visit, please start here.

Roasted Maitake Mushroom In Smoky Tea Broth
Roasted Maitake Mushroom In Smoky Tea Broth

I’ve been traveling this week, so I thought I’d take the opportunity to share one of my favorite recipes from the Herbivoracious cookbook. I saw some beautiful maitake mushrooms at Pike Place Market recently, so this should be a good time of year to seek them out and try this soup.

Maitakes, also known as hen-of-the-woods (not to be confused with chicken-of-the-woods, which is completely different!), are a wild mushroom well worth seeking out at farmers’ markets or gourmet grocers. Maitakes are rather expensive, and their dramatic ruffled appearance and rich flavor are unusual, so when I use them, I like to make them the focus of a dish.

If you have never had lapsang souchong tea, you are in for a treat. It is intensely smoky, unlike any other tea I’ve had. That smokiness makes it a perfect broth base to show off the earthiness of roasted maitakes.

You could cut the maitake up into bite-sized pieces, but this dish is more dramatic when the mushroom is served in larger pieces—which also keeps it from getting soggy. Give guests a knife so they can cut the maitake at the last moment.

Roasted Maitake Mushrooms In Smoky Tea Broth – Recipe

Roasted Maitake Mushrooms In Smoky Tea Broth - Recipe

  • 1/2 cup finely diced bok choy stems
  • 1 tablespoon water
  • 1 pound fresh maitake mushroom(s)
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon kosher salt
  • 2 teaspoons lapsang souchong tea
  • 2 cups boiling water
  • 1 tablespoon tamari
  • Toasted sesame oil
  • Flaky sea salt (such as Maldon)
  • 2 teaspoons finely sliced scallion, white and light green parts only
  1. Preheat the oven to 450°F using convection, or 475°F without convection. Warm four shallow soup bowls.
  2. Place the bok choy in a small bowl with 1 tablespoon water and microwave on High for 1 minute. (Alternatively, you can steam the bok choy or blanch it in boiling water.) Reserve.
  3. Divide the mushroom into 4 portions (leaving the pieces as large as possible) and place on a rimmed baking sheet. Toss with the vegetable oil, coating the mushroom as evenly as possible, and sprinkle with 1/2 teaspoon kosher salt. Roast until fragrant, starting to brown, and becoming tender, about 20 minutes.
  4. While the mushroom is roasting, place the lapsang souchong tea in a small, heatproof bowl and cover with the boiling water; allow to steep 5 minutes. Strain. Add the tamari. Taste and season with a bit of salt if needed. The broth should be smoky and mildly salty, with a distinct note of soy.
  5. When the mushrooms are ready, place one portion in each bowl. Place the bok choy dice around the maitake. Reheat the tea in the microwave and divide among the 4 bowls. Garnish each bowl with a drizzle of toasted sesame oil, a pinch of flaky sea salt, and the scallions. Serve piping hot.

2.2

http://herbivoracious.com/2013/04/maitake-mushrooms-in-smoky-tea-broth.html

Copyright 2007-2013 / Michael Natkin / Herbivoracious.com.

never miss a recipe

Join over 154,000 monthly readers! Subscribe to the free Herbivoracious email newsletter.

Posted by Michael Natkin on Monday, April 15th, 2013 in Appetizers, Gluten-Free or modifiable, Recipes, Soups, Uncategorized, Vegan or Modifiable.

Source / Full Story

Rate this item
(0 votes)
Login to post comments
back to top
Contact us to submit your food / kitchen related content.Web E-Kitchen.

Get Our App Now

  1. Hot News
  2. Tags
  3. Comments
Cannonball tree
Generic Accutane poses serious health risks - here's a better solution for acne
Designed for Dogs: 5 Fantastic Dog Parks Across the U.S. (10 photos)
Maintenance Tips for your Dryer
Captain Jim's Seafood

Search

Sign In or Create Account