Today is the last day of the mushroom week. On this occasion I prepared a noodle dish with black mushrooms. You can easily get them from Asian markets. These Chinese mushrooms can be bought fresh when in season and dried all year round. The drying process gives them a stronger flavour. The dish is very rich in texture thanks to the crispy carrot and soft mushrooms. |
You need:
250g vermicelli
0,5 cup dried Chinese mushrooms
1 big leek
2 carrots
3 garlic cloves, chopped
1 tablespoon ginger, chopped
2 tablespoons soy sauce
2 tablespoons sesame oil
1,5 tablespoons corn flour
salt and pepper to taste
250g vermicelli
0,5 cup dried Chinese mushrooms
1 big leek
2 carrots
3 garlic cloves, chopped
1 tablespoon ginger, chopped
2 tablespoons soy sauce
2 tablespoons sesame oil
1,5 tablespoons corn flour
salt and pepper to taste
Method:
1. Cook the noodles according to package instructions. Drain and combine with 1 tablespoon sesame oil.
2. Preheat the grill, shape the noodles into four mounds on a lightly oiled tray. Grill for 10 minutes on each side, turning once, until golden brown. Keep warm in a low oven.
3. Soak the mushrooms in boiling water for 30 minutes. Drain, reserving the soaking liquid, squeeze out any excess water. Remove the stems and shred the caps.
4. Cut the leeks and carrots into 5cm lengths, then into 1cm wide strips. Wash well and dry.
5. Heat a wok over high heat, add a little oil and heat until very hot. Stir-fry the garlic and ginger until fragrant. Add the leek and carrot and stir-fry for 1 minute. Add mushrooms and cook for 1 minute. Add the soy sauce, pepper, remaining sesame oil and 1/3 cup of reserved liquid. Season with salt if needed.
6. Combine the corn flour with enough water to make a paste, add to the sauce and simmer until thickened.
7. Put the noodles on a plate and spoon the sauce over.
1. Cook the noodles according to package instructions. Drain and combine with 1 tablespoon sesame oil.
2. Preheat the grill, shape the noodles into four mounds on a lightly oiled tray. Grill for 10 minutes on each side, turning once, until golden brown. Keep warm in a low oven.
3. Soak the mushrooms in boiling water for 30 minutes. Drain, reserving the soaking liquid, squeeze out any excess water. Remove the stems and shred the caps.
4. Cut the leeks and carrots into 5cm lengths, then into 1cm wide strips. Wash well and dry.
5. Heat a wok over high heat, add a little oil and heat until very hot. Stir-fry the garlic and ginger until fragrant. Add the leek and carrot and stir-fry for 1 minute. Add mushrooms and cook for 1 minute. Add the soy sauce, pepper, remaining sesame oil and 1/3 cup of reserved liquid. Season with salt if needed.
6. Combine the corn flour with enough water to make a paste, add to the sauce and simmer until thickened.
7. Put the noodles on a plate and spoon the sauce over.
I found the recipe in The foods of the world, Murdoch Books.