Tea-Smoked Mushrooms

Name: Tea-Smoked Mushrooms
Yield: Serves 4
Ingredients: 4 slices fresh ginger root; ½ cup/50 grams black tea leaves of your choice, such as Yunnan, Assam, Kenya, or Keemun; ½ cup/120 grams dry rice; 4 cinnamon sticks; 4 large cloves of garlic, finely chopped; ½ pound/250 grams assorted mushrooms, washed and dried (suggestions are shiitake, chanterelles, portobello, brown cremini, or garden variety white, in proportions to your taste); 1 bay leaf; Fresh chopped chives or thinly sliced scallion greens; 2 tablespoons/8 grams whole black peppercorns, cracked with a mallet or metal meat pounder; 1 teaspoon/3 grams whole cloves; Reduced-sodium soy sauce to taste, about 1 teaspoon/5 milliliters; ½ cup/100 grams brown sugar; Olive oil to coat mushrooms; 1 tablespoon/3 grams whole coriander seeds; Freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooking with Tea

By Robert Wemischner and Diana Rosen

Published 2000

About

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.other smoking directions.

Ingredients

Main course
Vegan

Ingredients

Method