Matsutake Stir Fry

Ingredients:
1 oz. Matsutake mushrooms
1 potato, diced
2 carrots, sliced
1 onion, chopped
1 cup cabbage, sliced
2 small zuchini, sliced
1 Tbs. red miso
2 Tbs. soy sauce
1 Tbs rice vinegar
1 tsp. toasted sesame oil1 Tbs. peanut oil
1 tsp. tumeric
1 tsp. ground cumin
1/8 tsp cayenne
juice from 1/2 lime
3/4 cup water

Procedures:
In bowl, pour heated water or stock over coarsely chopped Matsutake mushrooms and let sit for one hour.

In separate bowl, add soy sauce, miso, vinegar, lime juice, Matsutake soaking water and spices, and mix to a smooth consistency.

In wok, saute vegetables and Matsutake in peanut and sesame oil. (Add cabbage, zucchini and garlic last, so they are just heated through.) Use miso mixture to moisten vegetables frequently as they saute, to form a rich sauce. Serve over rice.

More Mycological Mushroom Recipes:
— Broccoli with Black Trumpet Cheese Sauce
— Cream of Chanterelle Soup
— Gruyere and Cauliflower Mushroom Quiche
— Hedgehog Gravy
— Hungarian Mushroom Soup
— Lobster Mushroom Frittata
— Matsutake Stir Fry
— Morel Rarebit
— Morel Stroganoff
— Porcini Bechamel
— Scalloped Potatoes and Yellowfoot Chanterelles

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