January 22, 2013

Bok Choy + Bunashimeji

Bunashimeji are, according to the package, beech mushrooms. They are petite and pretty to look at, with their fine brown mottling on the caps.

I am reallly enamored with them. Besides being appealing to the eye, they taste excellent...mild and nutty. By far my favorite mushroom.  They have such good flavor that along with just a few other ingredients, an excellent sweet and savory soup can be made.

Refreshing and renewing, with tendercrisp vegetables and  tangy, clear broth. Steamy and good for sipping, this soup is perfect for enjoying on a cold day. It is at once warming and quenching.

Brothy Bok Choy Soup
an original anyfig recipe!
1-2 TBSP sunflower oil
1 onion, sliced in small strips
4 stalks celery, cut at a diagonal
6 heads baby bok choy (approximately), in bite-size pieces
1 1/2 6-oz. packages organic bunashimeji
1 1/2 cups strong green tea
1 1/2 cups strong ginger tea (sweetened)
1/2 cup water

soy sauce, rice vinegar, sesame oil, black pepper,
& garlic powder, to taste

In a deep saucepan, saute onion in oil on medium-low until tender & translucent. Add black pepper & celery, saute 1 minute more. Sprinkle garlic powder over surface. Add bok choy & bunashimeji, as much as will fit in pan, as they are bulky, and a splash of tea. Cover, turn temp to high, and steam a couple minutes, adding another splash of green tea halfway through. Steam until green are just wilted and vivid in color. Once done, remove cover, turn heat to low. Add the rest of the teas, soy sauce, vinegar, & a drop of sesame oil. Stir to combine, taste & season with additional sauce, vinegar, oil, spices, or tea, if needed. If not enough broth, add water, then taste & adjust seasoning.
Enjoy while hot & steamy. Delicious! 

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