WILD MUSHROOM BROTH
Steps:
- Set porcini and warm water in a skillet and bring to a simmer; let mushrooms soak for 20 minutes or until tender. (Take advantage of this time to make your scallop and raddichio salad.)
- Drain the soaked porcini and rinse them to remove any grit and chop. Strain soaking liquid through a paper lined sieve to remove any grit; reserve.
- Saute shallots in 1 tablespoon olive oil. Add all but the reserved mushroom caps, cover and cook over low heat or until mushrooms are tender. Add minced soaked porcini, reserved liquid and broth; bring to a simmer and season to taste; garnish with sliced raw mushroom.
WILD MUSHROOM BROTH WITH BUCKWHEAT NOODLES
Provided by Molly O'Neill
Categories dinner, pastas, project, soups and stews, main course
Time 45m
Yield 2 main course servings or 4 first course servings
Number Of Ingredients 6
Steps:
- Heat the vegetable oil in a large saute pan. Saute the morels over high heat until golden, about 3 to 5 minutes. Set aside.
- Pour the mushroom broth into a saucepan and simmer over medium heat until reduced by half, about 30 minutes.
- Add the soy sauce and the noodles, stir well and simmer until tender, about 5 minutes. Remove from heat. Stir in morels. Ladle into four bowls and garnish with scallions.
WILD MUSHROOM BROTH
Provided by Molly O'Neill
Categories project, soups and stews, side dish
Time 2h10m
Yield One quart
Number Of Ingredients 6
Steps:
- Combine all the ingredients in a large pot over medium low heat. Simmer for 2 hours and strain.
- Discard the mushrooms. The broth will keep for up to one week in the refrigerator or up to two months in the freezer.
Nutrition Facts : @context http, Calories 1, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 0 grams
KOREAN CHILLED BUCKWHEAT NOODLES WITH CHILLED BROTH AND KIMCHI
This recipe is inspired by the signature Korean summer noodle dish, naeng myung. The traditional dish is made with a strong beef broth. I'm using a vegetarian broth I make with dried mushrooms and kelp, adapted from a recipe in Deborah Madison's "Vegetarian Cooking for Everybody." You could also use chicken stock. The dish can include chicken or meat, or it can be vegetarian, as this version is, with tofu standing in for chicken. It can also be vegan if you omit the boiled eggs. Make the broth a day ahead so that it will be nice and cold.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, soups and stews, main course
Time 40m
Yield Serves 4
Number Of Ingredients 19
Steps:
- Make the broth. Combine all the ingredients for the broth except the salt and sugar in a saucepan and bring to a simmer. Cover and simmer 20 minutes. Strain. Season to taste with salt and sugar if desired. Place in the refrigerator until cold.
- Cook the soba noodles. Drain well and toss with 1 tablespoon of the sesame oil. Place in the refrigerator and chill while you prepare the other ingredients.
- Toss the kimchi with the remaining sesame oil and refrigerate. Chill all of the other ingredients.
- Divide the noodles among 4 wide bowls. Arrange the tofu, pear or plum and vegetables on top of and around the noodles and top with wedges of boiled egg. Stir the vinegar into the cold broth. Taste and adjust salt and sugar. Ladle into the bowls. Garnish with Korean chili powder and cilantro if desired, and serve. Guests should stir the mixture so that the kimchi flavors the broth and noodles.
Nutrition Facts : @context http, Calories 18, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 93 milligrams, Sugar 0 grams, TransFat 0 grams
WILD MUSHROOM NOODLE SOUP
A surprisingly easy dried porcini broth plus a mix of fresh wild mushrooms gives this soup its rich flavor and stunning look.
Provided by Katherine Sacks
Categories Mushroom Soup/Stew Kid-Friendly Healthy Low Fat Vegetarian No Meat, No Problem Noodle Dinner Garlic Small Plates
Yield 4-6 servings
Number Of Ingredients 15
Steps:
- Make the Mushroom Broth:
- Submerge porcini mushrooms in 3 quarts cold water in a large bowl. Let stand at room temperature at least 2 hours or chill overnight.
- Pour mushrooms and liquid into a fine-mesh sieve set over a wide heavy pot, gently pressing mushrooms to extract as much liquid as possible. Reserve mushrooms for another use.
- Add garlic, thyme, bay leaves, and peppercorns to pot and bring to a simmer over medium-high heat. Reduce heat to medium-low and gently simmer, stirring occasionally, until broth is reduced to 6 cups, about 1 hour. Strain broth through fine-mesh sieve into a large bowl; discard solids. Return broth to pot.
- Assemble the Mushroom Soup:
- Cook noodles in a large pot of boiling salted water, stirring occasionally, until just al dente, 7-8 minutes. Drain; rinse under cold water.
- Meanwhile, bring Mushroom Broth to a simmer over medium-high heat. Add wild mushrooms, carrots, celery stalks, scallion whites, 1 tsp. salt, and 1/8 tsp. pepper; simmer until tender, about 5 minutes.
- Add noodles and scallion greens to soup; season with salt and pepper. Transfer to a large serving bowl and top with celery leaves.
- Do Ahead
- Soup (without noodles) can be made 3 days ahead. Let cool, transfer to an airtight container, and chill.
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BUCKWHEAT PASTA WITH WILD MUSHROOMS - FOOD & WINE
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5/5 Category Entree, PastaAuthor Matthew AccarrinoTotal Time 30 mins
- Preheat the oven to 400°. On a nonstick baking sheet, toss the mushrooms with 1 tablespoon of the olive oil and season with salt and pepper. Roast for 15 minutes.
- Meanwhile, in a medium pot of boiling salted water, cook the eggs for 5 minutes. Drain the eggs and cool under cold running water. In another pot of boiling salted water, cook the pasta until al dente; drain well.
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