Intense mushroom broth with seafood and noodles

Posted by petra08 on July 12, 2014 · 6 Comments 

The week has been a little strange. The weather turned and somehow the summer seems to have traveled up north, we can only hope it will come back. The work on the kitchen seems to progress at a painfully slow rate. The tiles went up and are looking amazing but there are things everywhere to be done, I guess we are so close and I just want it to be finished! The ovens and the cooker works and the other week I read the most amazing sounding recipe, a mushroom broth with scallops and oysters. I knew I wanted to try and make it but I made it in to a main course and added noodles. If you have a little time this is well worth making. The cooking of the mushrooms is the same but I added some lemon thyme. The original recipe comes from the Swedish food magazine Gourmet.

 

Mushroom broth

preparation time 10 minutes 

cooking time 7-9 hours 

oven 90C or 200F

serves 2-4 

Ingredients

• 1 kg white button mushrooms
• 1 1/2 tbsp sea salt, use 1 tbsp salt if using regular salt
• 1 dl water
• a few sprigs of lemon thyme

Brush the mushrooms clean.

 

 

Slice them and place them in an ovenproof dish with the salt, water and the lemon thyme.

 

 

Cover with tinfoil and leave in the oven, either for the day or do it before you go to bed.

The mushrooms will cook down and there will be a little juice. Squeeze the mushrooms and place the juice in a pan, it was about 1 dl or 1/2 cup.

 

 

This was the base for my broth. The original recipe asked for kelp but I used bonito flakes instead. I love to use them in cooking, they seem to come alive and move around until they melt.

 

Mushroom broth with seafood and noodles

preparation time 10 minutes 

cooking time 10 minutes 

serves 2

Ingredients

• 1 dl or 1/2 cup mushroom broth
• 3 dl water, you can easily add more if you need to make the soup for more, you will need about 2 dl or 1 cup per person
• 1 handful of bonito flakes
• 1 tbsp mirin
• rice noodles
• 2 large scallops
• 1 small handful of the cooked mushrooms
• 4 large raw prawns
• 1 piece of white fish, I got some seabass

For decoration

• 1 spring onion/scallion
• 1/2 red chilli

Add the water to the intense mushroom broth, bring to a simmer and add the bonito flakes, the cooked mushrooms and mirin. Taste and see if anything else is needed. Cut the prawns in half, slice the scallops, remove the skin on the fish and dice it.

 

 

I got a little crazy in the Japanese supermarket and came home with a wealth of seaweed and bonito flakes.

 

 

In the end I just used the bonito flakes but it will be used for many other dishes yet to come.

 

I boiled water and placed the rice noodles in a bowl. I added the seafood and let simmer for 3 minutes before turning the heat off. I left it to stand for another 4 minutes and the seafood was perfectly cooked. Slice the spring onion and chilli fine.

The broth was so intense but the color wasn’t the prettiest but it doesn’t matter when food tastes like this. I poured the boiling water on the noodles and placed them in a bowl when soft. I then added the broth and the seafood, last I scattered over the fresh spring onion and the chilli before serving.

 

 

 

I was planning on using less broth but it was so good I poured it all on to the plate and there was nothing left!

 

I am taking this to Javelin Warriors always great challenge to cook from scratch, Made with Love Mondays! If you haven’t seen his blog head over and have a look, Made with Love Mondays always has great contributions and there are so just incredible food pictures on Food Fetish Fridays and there is more content. Of course if you have cooked from scratch head over and bring your dish!

 

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Filed under Allotment/Veg, Chilli, Fish & Seafood, Herbs, Main course, Mushroom, Prawns, Recipe, Scallops, Seabass, Spring onion · Tagged with bonito flakes, mushroom broth, noodle soup, rice noodles