"Katra" > wrote in message
...
> In article >,
> "Shaun" > wrote:


> > > I've got some of the fungus in a container in the 'frige right now,
> > > reconstituting in some chicken broth. Does not look like it'll take
that
> > > long. I'm going to try making soup with it at first to get an idea of
> > > exactly what I'll be dealing with.
> >
> > Yeah - I've ad an urge to make some good mixed mushroom soup lately
too...
> >
> > > > > > > I did pick up an extra bag of the white fungus for you
> > > > > > > if you are interested???
> > > > > >
> > > > > > Oh yeah! I'd love to try, thanks heaps! ',;~}~
> > > > > >
> > > > > > Shaun aRe
> > > > >
> > > > > I'll be mailing some stuff here to you shortly, soon's I get
around
> > > > > tuit. <G>
> > > >
> > > > SWEEEET! Yer a star me dear ',;~}~
> > > >
> > > > Oh, you know that dried fungus I have, that I thought I was running
> > rather
> > > > low on? Well, I just discovered I have quite a bit more than I
thought -
> > I'd
> > > > removed some from the store cupboard, and put it into a separate
> > container,
> > > > to carry with me to cook elsewhere. Well, I'd thought that bit was
all
> > that
> > > > was left, until I ran across the motherload this w/e - I'll be
sending
> > some
> > > > ',;~}~
> > > >
> > > > Shaun aRe
> > >
> > > Coolness! As offered before, I'll be thrilled to trade you some dried
> > > succulents for it! Great in a given recipe.
> > >
> > > Awesome....... :-D
> >
> > Got a few things to mail ATM, will send yours as soon as I get the
chance
> > too ',;~}~
> >
> > Shaun aRe
> >
> >
>
> Whenever is fine. :-) Back on the topic, I did get you one bag of the
> white fungus, plus some dried shitake's.
>
> I am soaking some of the white fungus (aka white woodears) in chicken
> broth. They soak it up like a sponge and are very tasty! Kinda crunchy
> still with an interesting texture. I'm going to try making a soup with
> them first, then expand out from there.

Sounds good to me!

I was thinking of picking one of those packs of mixed fresh mushrooms up,
maybe some chestnut mushrooms too to up the numbers, sautéing them in a
little butter for a minute or two, then adding them to a pan containing some
Japanese dark soy, dash rice wine vinegar, water or delicate stock, maybe a
hint of garlic, some finely sliced dried sea weed (kombu (sp?)), a little
sugar or honey, black pepper (or maybe Szechuan pepper), simmering for a
bit, then throwing some finely sliced red chiles and spring onions in, ~30
seconds to 1 min more in the pan then serve.

How's that sound, any hints/tips/additions to make it turn out better?

Cheers!

Shaun aRe