- Rating:
- Servings:
- 3
- Difficulty:
- Total Time:
- Recipe By:
- Martin Yan
Ingredients
- 8 Dried Black Mushrooms
- 3 tablespoons Butter or Margarine
- 1 small Onion finely chopped
- 1/4 pound Mushrooms sliced
- 1 can Straw Mushrooms drained (15 ounces)
- 1 teaspoon Ginger Root minced
- 3 tablespoons All-Purpose Flour
- 3 1/4 cups Half and Half
- 3 sprigs Cilantro (Chinese Parsley)
- 1/2 teaspoon Salt
- 1/2 teaspoon Sesame Oil
- 1/8 teaspoon White Pepper
- oyster mushrooms - or Enoki Mushrooms for garnish
- 2 Organic Green Onions (including tops) cut into 2 inch slivers for garninsh
- Cilantro (Chinese Parsley) leaves for garnish
Directions
Soak the black mushrooms in warm water to cover for 30 minutes and drain. Cut off and discard stems and thinly slide caps. Set aside.
Cooking
Melt butter in a 3 quart pan over medium heat. Add onion and cook for 2 minutes or until soft. Add the dried mushrooms, fresh mushrooms, straw mushrooms, and ginger, and cook for 3 minutes or until mushrooms are soft and the pan juices have evaporated. Stir in the flour and cook for 1 minute. Stir in the half & half and bring to a boil, stirring constantly.
Place the soup and cilantro sprigs in a blender or processor and process until smooth. Add salt, sesame oil, and pepper. Return the soup to the pan and reheat without boiling. Ladle soup into bowls. Garnish each serving with oyster or enoki mushrooms, green onion slivers, and cilantro leaves.
Tip
Canned straw mushrooms come peeled and unpeeled. The peeled ones are the most tender and for general cooking purposes, they are the most decorative – they look like miniature umbrellas that are halfway open.
