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1/2 pound white/yellow mushrooms
4 cups water
2 tablespoons rice wine vinegar
5 tablespoons sea salt or kosher salt, or 2 tablespoons table salt
Sesame oil
Green onion, thinly sliced

Select healthy looking, white/yellow oyster mushrooms. Remove most fibrous stems and freeze for stock making or stuffing. Separate heads of mushrooms into pieces edible in one bite. Brush all visible dirt from mushrooms.

In saucepan, heat water, rice wine vinegar and salt. Bring to a boil. Add oyster mushrooms, return to the boil and lower heat to a simmer. Cook about 10 minutes, checking doneness of mushrooms often. Mushrooms should still be slightly al dente when removed from the water.

Don't worry, their residual heat will finish cooking them. Drain mushrooms and drizzle with pungent sesame oil and a little thinly sliced green onion. Serve with the Breakfast Soup.

Thursday, March 14, 2002