This blend is a mild-flavored combination that may be sued with any meat, fish or vegetable. It is also good added to bean and grain dishes.
Ingredients: Dried Cloud Ear mushrooms, Oyster mushrooms, sliced White mushrooms, shredded Woodear mushrooms and sliced Shiitake mushrooms
*Reconstitute in water before adding to stir-fries. See Instructions For Using Dried Mushrooms.
Store in a dry, cool place in a tightly-sealed container. Place in the freezer for long-term storage.
RECIPE: Mushroom Barley Soup
1 ounce STIR-FRY MUSHROOM BLEND; reconstituted, reserving the soaking liquid
8 ounces fresh mushrooms
1 large onion, chopped
3 tablespoons butter
1 quart water or stock
1 teaspoon salt
½ cup pearl barley, rinsed
¼ teaspoon WHITE PEPPER-FINE GRIND
1 quart whole milk
Roughly chop the larger pieces of reconstituted mushrooms; set aside.
In a soup kettle, sauté the fresh mushrooms and onions in the butter until soft.
Add the water/stock along with the reconstituted mushrooms, mushroom soaking liquid, salt and barley. Cover and simmer for 1½ hours.
Stir in the white pepper and the milk; reheat and serve.
Yield: 8-10 servings
RECIPE: Hot and Sour Soup
1 quart rich chicken stock
1 woman’s handful of DRIED STIR-FRY MUSHROOM BLEND, large pieces chopped
½ pound pork, julienned
8 ounces fresh white mushrooms, thinly sliced
1 bunch green onions, sliced
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 teaspoon dry sherry
½ teaspoon WHITE PEPPER, FINE-GRIND
1 tablespoon cornstarch
1 tablespoon water
1 egg, beaten
Boil the dried mushrooms in the stock for 10 minutes.
Add the pork, fresh mushrooms and onions; simmer 5 minutes.
To this add the vinegar, soy sauce, sherry and white pepper.
Make a paste by stirring the cornstarch and water together until smooth; stir into soup and cook until thickened.
Slowly add the beaten egg in a thin stream; do not stir. Remove from heat and serve.
Yield: 6-8 servings