I love, love, love mushrooms! I believe they along with seaweed or sea vegetables, some good tasting herbs, a drizzle of tamari, and a bowl noodles or rice is loving hug from your most favorite blanket.
These amazing porcini mushroom-like mushrooms have such a clean fresh smooth flavor that can work in any dish you want, if you dare.
I grabbed some green onions, basil, garlic, and tamari. My mouth was watering. I decided to do two different cuts on the mushroom.
I wanted to see if these mushrooms could have the same look as a scallop. I made the slices too thin, yet I thought it would still work. I soaked the rice noodles according to the directions on the package and got the mushrooms underway. First the stems.
Now the tops!
- 1 8 ounce package pad thai rice noodles, soaked and drained
- 1 8 ounce package Organic Mycopia® Trumpet Royale™ mushrooms (or crimini mushrooms)
- 2 green onions, cut on the diagonal
- 1 tablespoon fresh basil, chopped or chiffonade
- 1 large clove garlic, minced
- 2 teaspoon tamari, divided
- 1 1/2 cups vegetable broth
- 1/4 teaspoon black pepper
- Prepare rice noodles according to instructions on the package.
- Set aside.
- Wash mushrooms.
- Cut off the very edge of the stem where there is sawdust.
- Cut an inch below the top.
- Slice the rest of the stem into slightly thick circles.
- Saute mushroom stem discs until lightly brown.
- Set aside.
- Saute mushroom tops until lightly brown.
- Add mushroom stem discs.
- Add the 2 green onion cut on the diagonal.
- Add basil, minced garlic, and 1 teaspoon tamari.
- Saute 3 minutes.
- Remove from skillet and set aside.
- Add vegetable broth, 1 teaspoon tamari, and black pepper to the skillet to pick up any bits left from mushrooms.
- Pour sauce over rice noodles.
- Add some of the rice noodle mixture into a bowl.
- Spoon some of the mushrooms over the rice noodles.