So the cinetrix and the Cod recently found themselves entertaining a pair of vegans. I know, right? But, it worked out better than it had a right to:
2 oz. dried shitakes, 1 oz. dried porcini, + random frozen fresh shitake stems, powdered in blender, w/ 2 q boiling water poured over.
1 oz. dried shitakes, whole, and soaked in 1 q hot water
Bunch turnip greens
2 sweet potatoes
Gochuhang (Korean red pepper paste)
Tonic or sprite
Extra firm tofu
Grapeseed oil; sesame oil
1) Start the rice and bake sweet potatoes ca 1 hour before you want to eat.
2) Rinse, stack and julienne the turnip greens
3) Strain stock through cheesecloth; drain shitakes, reserving soaking liquid and combining w/ strained mushroom stock. Heat broth to simmer -- season w/ soy sauce and molasses.
4) Press dry musrooms, stem and cut into strips (ca. 4.mushroom cap). Combine 1 TB sugar w/ 1 tsp salt. Toss mushrooms in sugar/salt mix.
5) Peel sweet potatoes and cut 3/4" thick medallions (cylinders).
6) Thin gochuhang w/ tonic, Sprite, or seltzer, soy and rice vinegar to pourable but thick consistency.
7) Heat skillet. Add grapeseed and sesame oil. Add turnip greens, cook, over high heat, until greens wilt. Add stock, stir, and remove from heat.
8) Serve: Mound rice in bowl, ladle over stock w/ greens, garnish w/ pickled mushroooms, tofu, sweet potato, gochujang, and sesame seeds.
This was really good -- the mushrooms and turnips give some umami that gives the dish a meaty feel. Will make again, and try w/ ramen noodles.