In article >,
"Shaun" > wrote:

> "Katra" > wrote in message
> ...
> > In article >,
> > "Shaun" > wrote:
>
> > > 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
> > >
> > >
> >
> > Just a very small bit of sesame oil, and some fresh grated ginger root.
> >
> > Server over stock cooked rice or maybe shredded chicken or beef?
> >
> > I'd go easy on chile/peppers for mushrooms as their flavor is very
> > delicate.
>
> Thanks Kat - This is supposed to be a thin, slightly sweet soup, for a
> starter or just as a warming bowl with chunks of bread, so I wouldn't use
> any rice or anything. As for meat, I wondered if just a scattering of prawns
> might help move it in the right direction without taking it over - I really
> want this to be about the mushrooms though...

Prawn is mild enough, so would a small amount of shredded chicken?
Salad shrimp are so very mild, they may work also and are pretty
inexpensive as well. I think they add more texture than flavor.

>
> I'd thought about ginger too ('cos I love the stuff!), but decided against
> it for the same reason you mention the chiles - chiles might be hot, but I
> find if used reasonably, they don't mask subtle flavours at all...well, at
> least not for me heheheheh ',;~}~

Well, i go light on ginger. It complements garlic nicely!

>
> The sesame oil - now that's something, thanks! Either that, or I could fresh
> toast some sesame seeds and serve it with those sprinkled over the top!
> Whatcha think?

Perhaps... I've just not been that impressed with sesame seed. :-)
The oil is VERY strong and rich so I use maybe a teaspoon max. in a
recipe and that is not much! But it's enough. <lol>


>
> Shaun aRe getting damned hungry now!
>
>
--
K.