"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...

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 ',;~}~

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?

Shaun aRe getting damned hungry now!