Chef Tsai's Immunity boosting Mushroom Soup

Mushrooms - 1 lb, cleaned with a damp towel and sliced/chopped, preferably shitake mushroom but I used fresh local button mushrooms and the soup was equally tasty
Olive Oil - 1 tbsp
Garlic - 7 cloves, finely chopped
Ginger - 1 inch piece, finely chopped
Jalapeno - 2, finely chopped
Scallion - 2 bunches, finely chopped
Naturally brewed low sodium soyasauce - 2 tbsp
Salt
Black Pepper
Homemade vegetable Stock / Water - 6 cups
Organic Carrots - 2, grated
Egg - 1, beaten (optional)
Arrowroot - 1 tbsp (optional)
Lemon Juice - of 1 big lemon
Lemon Zest

Heat a large pan. Add olive oil, jalapeno, chopped ginger and garlic. Saute for a minute.

Add the finely chopped scallion and saute for a few minutes more.

Now add the chopped mushroom, salt and mix well. Cook for a minute.

Add the stock, lemon juice, soya sauce, grated carrot and bring it to boil. Simmer for 20 minutes.

If using egg, add a beaten egg mix with a fork. Cook for a few minutes. If you want the soup to be a little thick, take a tbsp of arrowroot, mix in a little water to make a lump free liquid and add to the soup and bring it to boil once. This will thicken the soup a little.

Add some lemon juice, lemon zest and chopped scallion on top and serve hot.

Whole Grain Pasta in a mushroom thyme sauce

Whole Wheat Elbow Pasta / Brown Rice Pasta - 1 cup
Sliced Button Mushroom - 2 cups
Olive Oil - 1 tbsp
Shallot - 1, finely chopped
Garlic - 3 cloves, finely sliced
Fresh Thyme - a couple of sprigs, tear off the tiny leaves
Heavy Cream - 1/4 cup

Boil 8 cups of water in a big pan. Once water starts boiling, add 3 tsp salt and drop the pasta.
While the pasta is cooking, heat olive oil in a big skillet. Add the shallots and garlic and a pinch of salt. Cook till they get soft. Now add the sliced mushroom and saute till the mushroom is cooked.

Add the heavy cream and thyme leaves. Cook till the sauce reaches desired consistency. Drain the pasta and add it directly to the sauce. Mix well and serve.

Sauteed Mushroom with White Wine

Sliced Shitake Mushroom - 1 cup
Sweet onion - 1 small, thinly sliced
Garlic Cloves - 3, minced
Red pepper Flakes - 1/4 tsp
Salt
Olive Oil - 2 tsp
White Wine - 1 tbsp (I used Chardonnay)
Fresh basil for garnishing

Heat olive oil in a pan. Add the minced garlic and red pepper flakes and saute for a few seconds.

Add the thinly sliced onion and salt. Cook on low flame till the onion caramelises.

Add the chopped shitake mushroom  and mix well. Saute for a few minutes till the mushroom gets soft.

Now add the chardonnay and cook for a minute more. Remove from fire, garnish with fresh basil leaves and serve.

White Beech Mushroom stir fry

White Beech Mushroom - 4 oz
Garlic Cloves - 3, thinly sliced
Shallot - 1, chopped
Red Chili Flakes - 1/2 tsp
Salt
White Wine - 1 tbsp
Olive Oil - 1/2 tbsp

Heat oil in a skillet. Add the sliced garlic and red chili flakes. Saute on low heat till the garlic begins to change color.

Add the chopped shallot and cook till the shallot begins to caramelise. Add the mushroom and cook for a minute.

Remove the skillet from the heat and add a tbsp of wine to deglaze it.

Return the skillet to flame and cook till the liquid evaporates.

Serve hot.

Mushroom Fried Rice

Brown Rice - 1 cup, cold cooked rice
Shitake Mushroom - 1 cup, sliced
Cashewnuts - a handful
Olive Oil - 1/2 tbsp
Garlic Cloves - 3, thinly sliced
Red Chilli Flakes - 1/2 tsp
Soya Sauce - 1/2 tbsp

Heat a skillet and add the olive oil to it. Immeditely add the garlic slices and red chilli flakes and saute till the garlic begins to change color.

Add the shitake mushtoom and cashewnuts and saute on low heat till the mushroom is cooked and gets slightly soft.

Deglaze the skillet with the soya sauce and add the cold rice. Mix everything well. Saute for a few more minutes and serve hot.

Shitake Mushroom Stir fry

Shitake Mushroom - 3.5 oz box - Serves one
Garlic - 2 cloves, finely chopped
Olive Oil - 2 tsp
Red Pepper Flakes - 1/4 tsp
Soya Sauce - 1 tsp
Toasted Sesame Seeds - 1/2 tsp

Wipe the mushrooms with a damp cloth. Remove the stems and slice them.

Heat oil in a skillet. Add the chopped garlic and red pepper flakes. Cook on low heat till the garlic starts getting brown.

Add the sliced mushroom. Saute for a couple of minutes till the mushrooms are soft and cooked. Add the soya sauce and toasted sesame seeds. Cook for a minute more. Serve hot.

Brown Beech Mushroom Stir Fry

Adapted from http://blog.fatfreevegan.com/2007/06/maitake-and-beech-mushrooms-with.html

Beech Mushrooms - 4 ounce, pull and separate each mushroom from the base and clean with a moist cloth
Yellow Onion - 1/2, cut into thick wedges (optional)
Capsicum - 1, cut into same length as mushrooms
Garlic - 3 cloves, thinly sliced
Ginger - 1tsp, thinly sliced
Low Sodium Soy sauce - 1 tsp
Sriracha Hot Sauce - 1 tsp
Sugar - 1/2 tsp
Cornstarch - 1/2 tsp
Olive Oil - 1 tbsp
Salt

Mix soy sauce, hot sauce, sugar, cornflour with 2 tsp water and keep aside.

Heat oil in a large skillet over high flame. Add sliced ginger and garlic and fry for 10 seconds. Then put the onion wedges and capsicum. Cook over high flame for 3 minutes.

Add the mushrooms and toss gently and cook until the mushrooms are tender, about 3 minutes more. Take care not to overcook.

Add the soya sauce mix and cook till the sauce thickens. Serve immediately over sesame rice.

Mushroom with Peas

Sliced Button Mushroom - 2 cups
Frozen Peas - 1 cup
Tomato - 1, chopped
Ginger - 2 tsp. grated
Dried Fenugreek Leaves (Kastoori Methi) - 1 tbsp
Olive Oil - 2 tbsp
Cumin Seeds - 1 tsp
Green Chillies - 4. finely chopped
Turmeric - a pinch
Coriander Powder - 2 tsp
Salt
Lemon Juice - 1 tsp

Clean the sliced mushroom with a damp kitchen towel and keep aside.

Temper with cumin seeds and chopped green chillies.Add chopped tomato, ginger, coriander powder, turmeric. Cook till the tomatoes are soft.

Add mushroom and peas and cook till the mushrooms are half done. Add salt and the fenugreek leaves and cook till all the water is dried up and oil begins to appear on the sides of the pan.

Sqeeze lemon juice on top and serve hot.

Have tried the same recipe with Cremini Mushrooms and they have come out well.