pine mushroom pad thai

One of my favorite things about fall is mushroom hunting! This is my third year foraging for fungi and I just can’t get enough of this edible past time. My daughter and I took the fall mushroom class again this year, and finally I think some of this crazy mycelium is sticking in my mind! Me and the Chanterelles were on the same wave length, I could truly sense where they were, and found myself lifting bits of forest duff only to find a lovely chanterelle ready to burst out! What luck. Last night we enjoyed a creamy chanterelle fettucini and last year I made this killer cream of chanterelle soup. But my favorite mushroom of the day was the pine mushroom (Matsutake) . I am hopeless at finding them, but my daughter and her friend (with the help of our guide and local mushroom enthusiast) found a few sweet flushes. We left with a basketful and shared many with our friends and hunting companions.

Yesterday a sliced up 4 pine mushrooms razor thin, and left them to marinate in a soy ginger bath for the night. Today I whipped up this fabulous vegan pine mushroom pad thai with local organic tofu and garden fresh carrots.

Here is hoping you are fortunate enough to be able to find some of these fabulous fungi near you!

pine mushroom marinade:

1/2 cup tamari

1/4 cup dark soy

1/4 cup rice vinegar

splash apple cider vinegar

tsp chili sesame oil

1 garlic clove minced

1-2″ fresh grated ginger

toss over sliced pine mushrooms, and allow to soak in fridge 4-24 hours

When your ready to cook the pad thai, start by soaking 4 servings of gluten free rice / or bean curd noodles in hot water for about 20 minutes.

Stir fry sauce:

Strain mushrooms from marinade and use marinade as base for stir fry sauce. To this add:

1/3 cup almond butter

1/3 cup sweet chili sauce (homemade or store bought)

a squeeze of ketchup (again homemade or store bought)

a pinch of chili flakes

In a well oiled wok fry up the following:

2 small yellow onion shaved razor thin

2 cloves garlic

2″ ginger grated coarsely

strained mushrooms (reserve marinade)

after 2 minutes add

1/2 block firm organic tofu sliced into 1cm ribbons

3 carrots finely sliced into match sticks

1/2 cup almonds

fry for about 10 minutes

once everything is golden brown, remove from wok, add more oil (a blend of sesame and canola is best)

add strained noodles

and stir fry sauce, cook covered for 6 minutes then add and toss in mushrooms and tofu mix

warm through, and serve immediately.

Garnish with fresh lime juice and cilantro.



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