Stuffed Mushroom Soup
Recipe Number: 296
Contributor:
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Serves:
8
Calories Per Serving:
Preparation Time:
Difficulty: Average
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| Ingredients: |
24 small dried shiitake mushrooms
? c. dried cloud ear mushrooms
1 bunch fresh cilantro
8 oz. ground pork
4 tbsp. Vietnamese fish sauce (nuo'c mam)
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1 shallot, peeled and minced
1 clove garlic, peeled and minced
1 egg white, beaten until frothy
Freshly ground white pepper
9 c. chicken stock
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| Cooking
Instructions: |
Place shiitakes in a medium bowl, cover with hot water, and weight with a small plate. Set aside to soften for 1 hour. Drain, reserving 1 c. soaking liquid. Trim and discard stems; set shiitakes aside.
Meanwhile, place cloud ear mushrooms in a separate bowl and cover with hot water. Set aside for about 10 minutes, then drain, squeeze dry, and mince.
Trim off and discard tough cilantro stems. Pick about ? c. leaves and set aside. Finely chop remaining cilantro (both leaves and fine stems) and add to cloud ear mushrooms.
Grind pork in a food processor until it forms a smooth paste, about 2 minutes. Add pork to cilantro mixture, then add 2 tbsp. fish sauce, shallots, garlic, egg white, and pepper. Mix well and set aside.
Strain reserved soaking liquid through a sieve lined with a coffee filter into a large pot. Add stock and remaining 2 tbsp. fish sauce. Bring broth to a simmer over medium-high heat, reduce heat to medium-low, cover, and simmer for about 15 minutes.
Fill each shiitake with a rounded teaspoonful of pork mixture, smoothing filling with the inside of spoon. Lower stuffed shiitakes into broth. Simmer until filling is firm, about 6 minutes. Divide shiitakes between eight bowls, cover with broth, garnish with reserved cilantro leaves, and serve. Photograph by Christopher Hirsheimer
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