:D And now for something completely different. A recipe in which wild mushrooms can be used!

"Sichuan Fusion Mushroom Noodle Soup"

This is a vegetarian recipe blending elements of a hearty mushroom noodle stew and the delicious Sichuan hot-and-sour soup famous in Chinese cuisine to make one flavorful soup using three varieties of healthy fungi. This recipe calls for Wood Ear mushroom and Oysters as well as the readily available agaric-types found in the produce sections of most stores. I’m sure not only will your mouth love it, but your body will thank you for the health benefits of these mushrooms as well.

While Oysters and Wood Ears both can be found in some groceries I encourage the use of wild harvested ones in this recipe as that’s what I have done. ^^ Recipe serves three, two if you have gluttons over!



You’ll need (Equipment):

-A large saucepan with tall sides

-a good serrated knife and

-a good spatula

-Cutting board



You’ll need (Ingredients):

-Dash of salt and pepper

-1 sprig of fresh parsley

-1 small shallot or 1/3 of a medium onion

-1/2 cup of Wood Ear mushroom

-About 3 small agaric-type mushrooms (Baby Portabellas, White Buttons, Creminis or a wild variant such as Meadow Mushroom are all great!)

-About 5 medium sized Oyster Mushrooms (or three big ones, double the number if you have teeny little ones)

-2 cups of vegetable stock

-1/2 teaspoon each of horseradish powder, soy sauce, and black vinegar (substitute any darker, flavorful vinegar)

-About 1 and 1/2 cups of cabbage

-2 ounce bundle of your favorite dried noodle. (I used thin spaghetti XD)



How do:

First, prep your ‘shrooms and veggies: Make sure to thoroughly wash and pat dry again all your mushrooms just before prep time, and this goes double for the Wood Ears. Roll your Wood Ears into a burrito like shape and slice them at a slant to reduce them to ribbons. Gently de-stem your agaric mushrooms and slice them into half-centimeter width slices. Slice your oysters into similar sized pieces (some very small oyster mushrooms won’t need to be sliced at all). Shred your cabbage into the same size pieces as your Wood Ears and dice your shallot or onion into small squares.

Next, prep your saucepan with a dab of cooking oil and heat it for a few moments. Start your onions/shallots at a sizzle and let them sauté for two minutes before adding your agaric and your oyster mushrooms. Add a sprinkle of salt and pepper and sauté all of those for an additional three minutes.

Once your onions are getting glossy and your shrooms have begun to change color, add your cabbage, parsley, wood ears, soy sauce, vinegar and horseradish powder and stir together gently for another minute. Afterwards, add a small amount of your veggie stock and stir again. Once everything’s deglazed and seasoned, add the remainder of your stock and bring to a hot simmer. Let your soup cook for another five minutes like this.

Last step, add your noodles and let the soup continue to simmer for the time given on your noodles’ package (for thin spaghetti, this is 8-10 minutes). Bring the soup off the heat, divide into bowls and nom with gusto.


I must say, after making this myself this is so very delicious. ;w; So good!~ So shroomy!~