Tea-Smoked Mushrooms

A slight smokiness achieved using a wok as a smoker makes this mélange of mushrooms the perfect topping for whole wheat pasta or thick Japanese ramen noodles. Make sure your exhaust fan in the kitchen is in good working condition since this cooking method can produce some smoke.

For Smoking Mixture:
1/2 cup/120 grams dry rice
1/2 cup/100 gramds brown sugar
1/2 cup/50 grams Bromley Estate Blend tea leaves
2 tablespoons/8 grams whole black peppercorns, cracked with a mallet or metal meat pounder
1 tablespoon/3 grams whole coriander seeds
4 slices fresh ginger root
4 cinnamon sticks
1 bay leaf
1 teaspoon/3 grams whole cloves

For Mushrooms:
1/2 pound/250 grams assorted mushrooms, washed and dried (suggestions are shiitake, chanterelles, portobello, brown cremini, or garden variety white, in proportions to your taste)
4 large cloves of garlic, finely chopped
Olive oil to coat mushrooms
Reduced-sodium soy sauce to taste, about 1 teaspoon/5 milliliters
Freshly ground black pepper

Garnish: Fresh chopped chives or thinly sliced scallion greens

Line a wok with foil and place the smoking mixture (rice, sugar, tea, peppercorns, coriander, ginger root, cinnamon, bay leaf, and cloves) in a mound in the center of the foil in the wok.

Quarter or halve mushrooms, depending on their size, to bite-size pieces and place in a bowl. Toss lightly to coat with the garlic, olive oil, abnd soy sauce. Grind a good dose of black pepper wover them and mix lightly to distribute the pepper evenly.

Set a wire rack in the wok and place a tight-fitting lid on top of the wok. Heat wok over a high flame until wisps of smoke appear when you briefly lift the lid.

Reduce the flame to medium. Quickly place the mushrooms on the rack in the wok and replace cover. Smoke about 5 minutes, less if you prefer a less smoky taste.

Remove mushrooms and place into a bowl to let stand at room temperature. Adjust seasoning as needed with salt and pepper to taste.

Top cooked whole wheat pasta or ramen noodles with the mushrooms and sprinkle the dish with chopped chives or thinkly sliced scallion greens. Serve immediatrely.

Serves 4.

This recipe is part of the book Cooking with Tea by Robert Wemischner and Diana Rosen.


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