As we all I know, I love the Hollywood Farmers Market. This past week I decided to try a different shopping strategy; instead of going my usual route (north to south through the booths), I started from the east. It sounds insignificant I know, but I always end up buying the majority of my produce from the north side of the market and don’t give the southern vendors the appropriate attention. I’m all about spreading the JC dollar love. Anyway the point is, at the very end of the market is the LA Funghi Booth. They have so many mushrooms, over 40 different kinds apparently. I had never seen it before, as its at the end and hidden behind the oyster bar. I was amazed, I wanted it all.
- compliments of lafunghi
Luckily, they had a nice sized “grab bag”, a delicious mix of wild mushrooms and absolutely perfect for JC’s “Asian” Mushroom Soup. Which I’ll have you know was a big hit this week! We got emails from our Personalized Cuisine clients and our Hollywood writers were scraping their bowls. So I decided that I would share the recipe. The best part about this soup is that it tastes like creamy butter heaven, but has no cream or butter and is actually super healthy. At the fungi booth, I learned about the many advantages of making mushies a regular part of your diet. I’m gonna make this soup again next week, before the summer comes and steals away all of my cravings for hot foods.
Wild Mushroom Soup
10 qts of mushrooms
1 onion chopped fine
3 TBS chopped garlic
1 c rice vinegar
1 c white wine
2 qt veggie stock
1 tsp cayenne pepper
1 bunch cilantro
1 bunch scallions
1 bunch basil
2 TBS tamarind puree
soy sauce to taste
1 can coconut milk
Cook onion in 3TBs sesame oil and a little corn oil until transparent. Add mushies and garlic. Cook until mushroom have released their liquid. Add vinegar and cook it down until almost nothing. Add wine, reduce it to 1/2. Add stock, cayenne, herbs season with soy sauce and finish with one can of coconut milk.
Enjoy!
-miranda
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