When the hearth fire dims in the Underdark, the drow are known to reach for their kettles—not to make any herbal tea, but instead an after-dinner broth of simmering mushrooms. If they can find them, the drow prefer matsutake, though shiitake or maitake will do in a pinch. They place the sliced mushrooms into a clear broth seasoned with dried kelp, sometimes with a splash of fish stock or soy sauce and alcohol, and heat it in a teakettle. From this, they pour small cups of the fragrant tea to imbibe slowly until the mushrooms cook to perfection, at which point they are eaten with a fine skewer.
Mushroom Tea
RecipeHFp. 1842014
Raw data
{
"diet": "V",
"name": "Mushroom Tea",
"page": 184,
"type": "Elixir/Ale",
"fluff": {
"__prop": "recipeFluff",
"entries": [
"When the hearth fire dims in the Underdark, the drow are known to reach for their kettles—not to make any herbal tea, but instead an after-dinner broth of simmering mushrooms. If they can find them, the drow prefer matsutake, though shiitake or maitake will do in a pinch. They place the sliced mushrooms into a clear broth seasoned with dried kelp, sometimes with a splash of fish stock or soy sauce and alcohol, and heat it in a teakettle. From this, they pour small cups of the fragrant tea to imbibe slowly until the mushrooms cook to perfection, at which point they are eaten with a fine skewer."
]
},
"__prop": "recipe",
"serves": {
"exact": 4
},
"source": "HF",
"hasFluff": true,
"noteCook": [
"Sometimes packages of kombu are labeled \"Dashi Kombu\" (dashi being the traditional Japanese broth of which kombu is a main component).",
"Serve this savory tea in mugs, for sipping, along with spoons for eating the mushrooms and scallions."
],
"dishTypes": [
"drink"
],
"ingredients": [
{
"type": "ingredient",
"entry": "{=amount1/v} ({=amount2/v}- to {=amount3/v}-inch long by {=amount4/v}-inch wide) strips kombu (dried kelp), lightly wiped with a damp cloth",
"amount1": 2,
"amount2": 5,
"amount3": 6,
"amount4": 3
},
{
"type": "ingredient",
"entry": "{=amount1/v} cups water",
"amount1": 4.5
},
{
"type": "ingredient",
"entry": "{=amount1/v} ounces (about {=amount2/v}) fresh shiitake mushrooms, stems removed and caps very thinly sliced",
"amount1": 2,
"amount2": 5
},
{
"type": "ingredient",
"entry": "{=amount1/v} tablespoon soy sauce",
"amount1": 1
},
{
"type": "ingredient",
"entry": "{=amount1/v} teaspoon kosher salt, or to taste",
"amount1": 0.75
},
{
"type": "ingredient",
"entry": "{=amount1/v} tablespoons sake",
"amount1": 2
},
{
"type": "ingredient",
"entry": "{=amount1/v} scallions, white and light green parts, thinly sliced, for garnish",
"amount1": 2
}
],
"instructions": [
"In a saucepan, submerge the kombu in the water and let rest until softened, about 30 minutes. Set the pan over medium heat and bring the water to a simmer, 10 to 12 minutes. Remove the kombu and discard. Adjust the heat to medium-high and bring the liquid to a boil, about 3 minutes. Stir in the shiitakes, soy sauce, and salt. Cook, stirring occasionally, until the shiitakes are tender, 1 to 2 minutes. Stir in the sake. Taste and adjust the seasoning with additional salt, if necessary. Serve, sprinkling a portion of the scallions over each serving."
],
"allergenGroups": [
"soya"
],
"_fullIngredients": [
{
"type": "ingredient",
"entry": "2 (5- to 6-inch long by 3-inch wide) strips kombu (dried kelp), lightly wiped with a damp cloth",
"amount1": 2,
"amount2": 5,
"amount3": 6,
"amount4": 3
},
{
"type": "ingredient",
"entry": "4½ cups water",
"amount1": 4.5
},
{
"type": "ingredient",
"entry": "2 ounces (about 5) fresh shiitake mushrooms, stems removed and caps very thinly sliced",
"amount1": 2,
"amount2": 5
},
{
"type": "ingredient",
"entry": "1 tablespoon soy sauce",
"amount1": 1
},
{
"type": "ingredient",
"entry": "¾ teaspoon kosher salt, or to taste",
"amount1": 0.75
},
{
"type": "ingredient",
"entry": "2 tablespoons sake",
"amount1": 2
},
{
"type": "ingredient",
"entry": "2 scallions, white and light green parts, thinly sliced, for garnish",
"amount1": 2
}
]
}