Mushrooms Are Always Seasonal

Serves: 4
1 cup dried shiitake mushrooms or 1-1/2 cups fresh sliced shiitake mushrooms
4 cups vegetable stock (see Appendix)
1 cup tightly packed spinach leaves
1/2 red bell pepper, sliced into thin strips
4 slices ginger root
7 ounces tofu, cut in ½-inch cubes
4 chopped scallions
2 dried red chilies, seeded and finely chopped or 1 tablespoon crushed red pepper
2 tablespoon soy sauce or tamri
3 tablespoons lime juice
Soak dried mushrooms in 1 cup of warm water for 30 minutes. Combine vegetable stock and ginger in a large saucepan and bring to a boil over medium-high heat. Reduce heat and simmer for 10 minutes. Remove the ginger. Pour the mushroom soaking liquid through a strainer and into the vegetable stock. Rinse the mushrooms under cold water to remove any grit and add to pan. Add spinach, red pepper, tofu, scallions, dried chilies, soy sauce, and lime juice. Bring back to a boil, reduce heat, and simmer for 5 minutes.
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