Tag Archives: shitake mushrooms

Mushroom and Rice Soup

7 Jul
Mushroom and rice soup garnished with parmesan cheese.

Mushroom and rice soup garnished with parmesan cheese.

This recipe provides approximately four servings.

  • 1lb cremini mushrooms, finely chopped
  • about 5 dried shitake mushrooms, soaked with 2 cups of water for several hours until soft. Once ready, squeeze out any liquids (but save all the liquids) and then finely chop the mushrooms.
  • 1/3 cup rice (I used brown rice, but red or wild rice would also be ideal).
  • 3 cloves garlic, finely chopped
  • 2 bay leaves
  • 1 medium onion, finely chopped
  • 2 tbsps unsalted butter
  • 2 tbsps extra virgin olive oil
  • 2 tbsps honey or maple syrup
  • 2 cups broth (I used chicken broth but vegetable or beef is fine, too; or even water)
  • 1 cup skim milk
  • sea salt and freshly ground pepper to taste
  • 2 sprigs green onion, chopped
  • a few tsps freshly grated parmesan cheese

1. Heat a large deep pot on high. Once hot, add butter, oil, onions and garlic. Turn down to a medium heat. Cook until onions are soft (approximately 5 minutes).

Mushrooms, onion and garlic sauting.

Mushrooms, onion and garlic sauteing.

2. Add the cremini and shitake mushrooms. Sprinkle a little salt as this will help the mushrooms soften faster.

Soup (with no milk, yet) coming to a boil.

Soup (with no milk, yet) coming to a boil.

3. Once the mushrooms are soft add in bay leaves, honey/maple syrup, broth, liquid from the shitake mushrooms, rice and approximately 1 cup of water.

4. Allow soup to come to a boil, then turn down to a simmering heat.

Soup (no milk added yet) after one hour. It has become a warm taupe colour.

Soup (no milk added yet) after one hour. It has become a warm taupe colour.

5. Cover and simmer until rice is super soft (approximately 1 hour). After 1 hour, the soup will have turned a warm taupe colour.

6. Add in milk and green onions. Once the soup begins to boil, it’s ready.

After the milk is added and the soup has come to a boil, it's ready to be eaten. Enjoy.

After the milk is added and the soup has come to a boil, it’s ready to be eaten. Enjoy.

7. Dish into separate bowls. Garnish with grated parmesan cheese and serve.

Udon Noodles with Chicken and Vegetables

1 May

Udon noodles with chicken, carrots, green peppers, shitake mushrooms and onions.

  • 3 packs (200g each) of fresh udon noodles, boil the noodles so they are loose; thoroughly drain
  • 1 chicken breast, cut into bite-size pieces (Make it vegetarian by substituting the chicken with some firm tofu or scrambled eggs.)
  • 1 tbsp cornstarch
  • 3 cloves garlic, minced
  • 1 small onion, sliced
  • 1 carrot, sliced
  • 1 green pepper, sliced
  • 3 sprigs of green onion, coarsely chopped
  • 5 dried shitake mushrooms, soaked in 2 cups of water for 3 to 5 hours
  • 2 tbsps honey
  • 3 to 4 tbsps soy sauce
  • juice of lemon
  • 2 tbsps oil (e.g vegetable oil or canola oil, extra virgin olive oil)
  • 1 tbsp of sesame oil
  • sea salt and pepper

Feel free to use different types of vegetables such as baby corn, green beans, broccoli, asparagus, cremini mushrooms, shredded cabbage, zucchini, bean sprouts, etc.

Udon noodles, carrot, green onions, lemon, onion and green pepper.

Five dried shitake mushrooms soaking in water for 3 hours.

In a bowl, season the chicken with salt and pepper. Mix in the cornstarch and a couple tablespoons of water. Combine well. Also, slice the mushrooms and save the water from which the mushrooms were soaking in.

Stir fried chicken, green peppers, carrots, mushrooms and onions.

Heat a wok on high. Add in the garlic, onion and chicken.  Add a couple tablespoons of the mushroom water. Once the chicken is almost cooked, add in the carrots, mushrooms and honey. Sprinkle the contents in the wok with a tiny bit of salt and pepper. Add another couple of tablespoons of the mushroom water.  Cook until the carrots become slightly soft, then add in the green peppers and green onions. Add in half the amount of lemon juice. Cook for a couple of minutes.

Udon noodles with chicken and vegetables.

Then add in the udon noodles and soy sauce.  Mix well. If the noodles seem dry, add in a couple more tablespoons of the mushroom water. Add in the remainder of the lemon juice and sesame oil. Combine well. Once the noodles are piping hot, you are done. Serve immediately.

For other noodle recipes, see Oriental Style Noodle Soup, Rice Noodles with Coconut Peanut SauceChicken Curry Noodle Soup and Chicken Stir Fry with Egg Noodles.