1 tablespoon butter
1/2 cup chopped onions
2 cups julienned fresh shiitake mushrooms
1 cup fresh white mushrooms, stems trimmed
1 cup fresh oyster mushrooms, stems trimmed and broken into small clusters
1 teaspoon fresh minced gingerroot
2 tablespoons cornstarch
3 cups vegetable broth
1 cup half-and-half
1 1/2 tablespoons oyster sauce
1 tablespoon coarsely chopped cilantro
1 tablespoon coarsely chopped green onion
1 teaspoon dark sesame oil
1/4 teaspoon ground white pepper
2 sprigs Enoki mushrooms for garnish, optional
Slivered green onion for garnish, optional
Cilantro leaves for garnish, optional


1. In a 3-quart saucepan over medium heat, melt butter Add onion and cook until soft, about 5 minutes. Add fresh shiitake, white, and oyster mushrooms and gingerroot. Cook for about 3 minutes or until mushrooms are soft and pan juices have evaporated.
2. Stir in cornstarch and cook for 1 minute. Stir in vegetable broth and half-and-half; bring to a boil, stirring constantly. Add oyster sauce, and stir to combine.
3. Place soup and cilantro sprigs in a blender or food processor, process until smooth. Add sesame oil and pepper. Return soup to pot and reheat without boiling. Ladle soup into bowls. Garnish each serving with enoki mushrooms, green onion slivers and cilantro leaves, if desired.
If you can't find oyster sauce, omit it or substitute soy sauce. Serve this creamy soup as a first course at an Asian-themed dinner party.
Martin Yan's Triple Mushr
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