![]() It creates a broth that is delicate and earthy, like a very good, robust mushroom tea almost. If you only have broth or bouillon to spare, it will only do you more favors, but that said, I kind of enjoy the monk-like austerity of the mushroom/garlic/water magic that occurs (with a fish sauce assist, of course). When I say you don’t need broth, only water, I mean it. Mushrooms are magic and I love that so many different varieties are now widely available. I think companies like Smallhold are very cool, bringing previously only “wild” and therefore perhaps “inaccessible” types of mushrooms to a larger audience. ![]() *I am pretty excited about the mushroom options these days at pretty much every farmers market, big box grocery store, small boutique grocer, and grocery delivery service. While technically this could be done with all commodity button or cremini mushrooms, I can’t say it would look or taste as good as if you had used a mix of the more exotic types, such as oyster, maitake, trumpet, chanterelle or yellowfoot (some available cultivated, others only wild)*. While I do my best to make sure that any ingredient will work in any recipe, sometimes I’ll try to steer you to a specific ingredient to maximize your enjoyment and success rate with a certain recipe. But what you’re likely underestimating is the power of mushrooms (naturally high in umami, a fever dream of mixed textures, visually dazzling in all their shapes and sizes), who are doing most of if not all of the heavy lifting here. This is the type of soup that, if you’re only reading the recipe, might feel sort of austere and maybe a little unexciting. So, between the Invisalign re-entry, a very old 30 Rock episode, what passes as “weather,” and fantasizing about a stroganoff even I could love, we got here. ![]() That said, I did end up with a fridge full of mushrooms, because, well, this week I came close. I had been also fantasizing on a separate thread about beef stroganoff but with mushrooms (imagine a group chat, except its just me talking about variations of stroganoff), but have honestly never really enjoyed any sort of stroganoff, so the fantasy ends there. ![]() Buttered noodles quickly turned into soup because I simply love broth. Anyway, the cold weather plus my inoperable mouth got me thinking about soft, little buttered noodles. There’s an episode of 30 Rock where Kenneth is out to dinner and when they come to take his order, he says “ excuse me, do ya’ll just have some noodles with butter? ” It is pure and it is lovely and I think about it at least once a week, sometimes more. The origins of this recipe in my head are absurd, and specific. These two historic events colliding can only mean one thing: soup. Not enough for it to mean anything, but enough for everyone to cancel plans and forget how to dress. In other news, it finally snowed in New York. What if we only ate soup for the rest of our beautiful little livesĪfter taking out my Invisalign and failing to put it back in with any regularity, I’m back on the wagon and my teeth are aching for several hours a day until my mouth gets used to it.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |