Ingredients
Buna-shimeji mushrooms...to taste
Maitake mushrooms...to taste
Rice oil (or your favorite oil)...a little
Milk...to taste
Miso...to taste
Dashi stock powder...a small amount
Potato starch dissolved in water...to taste
*You can also blend 3-4 types of mushrooms for a delicious result. Be sure to add Buna-shimeji mushrooms, which are rich in ornithine.
Procedure
1. Finely chop the Maitake mushrooms and Buna-shimeji mushrooms, removing the stems and finely chopping them.
2. Add rice oil to a frying pan, add the mushrooms, and stir-fry until reduced by about half, allowing the moisture to evaporate.
3. Once the mushrooms are soft, add the milk and mix, then add the miso and dashi stock powder and mix again. Once the soup boils, adjust the thickness to your desired consistency with the potato starch dissolved in water.
4. Bring to a boil again, and once thickened, turn off the heat. Serve in a serving dish and serve.
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