Magic Mushroom Powder Guay Tiew Tom Yum Magically magnificent, this simple blend adds a striking impact. Blend up a large batch of this umami deliciousness, and divide it into small shakers. This will last a while and can be used to sprinkle a punch of umami savouriness to any dish. We love this fragrant, savoury gravy over potatoes of all kinds, whole grains, tofu, lentils, or even on its own. The not-so-secret ingredient that makes this gravy remarkable is the extra punch of umami that comes from the Magic Mushroom Powder. A much-beloved, hot-and-sour soup in Thailand, this is one of our favourite ways to combine these authentic flavours. Spicy Thai chillies; sour kaffir limes, lemongrass, and lime juice; sweet molasses; and, of course, a strapping dose of umami from the mushrooms in our Magic Mushroom Powder make this soup scrumptious. We also added noodles—despite fraying from tradition—because, well, who doesn’t like another excuse to slurp up noodles? 1. Heat a large saucepan or Dutch oven over medium-high heat. Once hot, sauté the shallot and mushrooms with as little water as possible—just enough to avoid burning—for about 3 minutes. Add the coconut water, garlic, kaffir lime leaves, lemongrass, galangal, and Thai chills and bring to a simmer for 5 minutes. Add the chilli paste and stir to mix. Add the shimeji mushrooms, baby bella mushrooms, tomatoes, and lime juice. Let it simmer for 10 minutes and taste to adjust the sweet-sour balance. Start by adding 1 teaspoon molasses. This should be close, but a little more may be necessary. Add the raw zucchini noodles or cooked rice noodles and simmer for 2 to 4 minutes to heat. Before eating, remove the lemongrass, galangal slices, and lime leaves. Garnish with cilantro and sliced lime. Serve hot. 2. • 1 sheet nori, folded and cut into small strips 5oz dried shiitake mushrooms 1oz dried porcini mushrooms 2 tbsp roasted rice powder (see note) 1 tbsp toasted onion powder (see note) 1 tbsp garlic powder Prep time: Cook time: Yield: 20 mins 30 mins 6 cups • • • • • • • • • • 3. ¼ 1 shallot, sliced ½ cup sliced shiitake mushrooms 4 cups coconut water 3 garlic cloves, sliced 4 kaffir lime leaves 2-in pc lemongrass, smashed and sliced diagonally in pieces large enough to pick out 2-in pc galangal (Thai ginger), sliced 2–4 Thai chillies, slit on one side to release flavour 2 tbsp chilli paste 1 bunch shimeji (beech) mushrooms, base trimmed ½ cup sliced baby bella mushrooms (or oyster, enoki, white button, or other mushrooms) ½ cup halved cherry tomatoes 4 tbsp freshly squeezed lime juice 1 tsp molasses ½ tsp Magic Mushroom Powder 2 cups raw zucchini noodles or cooked rice noodles ½ cup cilantro leaves, to garnish Lime slices, to garnish • 1. In a high-speed blender, add the nori strips first, followed by the shiitake mushrooms, then the porcini mushrooms. Pulse a few times to get everything pulverised and then blend. Stop when the particles are finely ground, similar in texture to salt and pepper. (Grinding it too finely will make it a little messier and more difficult to handle). Carefully transfer the mixture to a large bowl. Add the roasted rice powder, toasted onion powder, and garlic powder. Mix to combine. 4. • • • • • Notes • 2. For a creamy version, reduce the coconut water to 3 cups and replace with cashew cream. To make the cashew cream, pulse ¼ cup raw cashews in a blender until a powder forms. Add ¾ cup coconut water and ½ tsp arrowroot powder. Blend until well-combined. Add to the soup at the end of step 4 and simmer for 2 to 3 minutes until slightly thickened. • • • • • • Note • Roasted rice powder and toasted onion powder are available in Asian speciality stores and from online retailers, such as Amazon.months. • • 71 epicureasia.com
© PressReader. All rights reserved.