A wok turned smoker makes this mélange of
mushrooms the perfect topping for whole-wheat
pasta or thick Japanese ramen noodles.
Sprinkle with chopped chives or thinly sliced
scallions. The slight smokiness enhances
mushrooms in a most delightful way.
Experiment using different teas: Yunnan,
Assam, Kenyan or Keenum are good choices.
˝ c rice
˝ c firmly packed brown sugar
˝ c black tea leaves
4 cinnamon sticks
4 1/4-inch slices ginger root
2 T whole black peppercorns, cracked
1 T coriander seeds
1 bay leaf
1 t whole cloves
1 lb Shiitake mushrooms, or other fresh mushrooms, cut
into bite-size pieces
4 cloves garlic, finely chopped
2 t olive oil
1 t reduce-sodium soy sauce, or to taste
black pepper, to taste
In a mixing bowl, combine all smoking mixture
ingredients (rice through cloves). Line a wok
with foil and mound smoking mixture in the
In a mixing bowl, combine mushrooms with
garlic, oil, soy sauce and black pepper. Toss
lightly to coat.
Set a wire rack in the wok and place a tight-
fitting lid on top. Heat wok over high heat until
wisps of smoke begin to appear when lid is
lifted, about 2 minutes. Reduce heat to medium.
Quickly place mushrooms on rack and replace
cover. Smoke about 10 minutes, until
mushrooms are tender and juicy. Turn off heat
and transfer mushrooms to a bowl. (Discard
smoking mixture when cool.)
from Veggie Life www.veggieLife.com
BACK to Mushroom Recipes