"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.

Hmmm, I don't know about the chicken - I find it can have quite a strong
flavour in soups - I was thinking prawn/shrimp for the texture too - keep it
leaning toward the oriental...

> > 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. :-)

Do you toast yours in a dry pan until quite dark first?

> 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>

Oh aye - I use the stuff quite a bit with fried soft noodles - love it, but
like you say, gotta go easy with it! Learned that to my detriment my first
time with the stuff, heheheheh...

Shaun aRe