Ganoderma Tsugae tea/broth

Mushroom season is over us. I love to go looking for them when I visit my sister in law in New Hampshire.

One of my favorit mushrooms are Ganoderma Tsugae.

You can find them on hemlocks that grow close to water.

This year I was fortunate to find wilting hemlocks full of these beautiful mushrooms.

Ganoderma also known as Reishi or Lingshi, has been used for centuries in Asia due to their alleged medicinal properties.

First cut the mushrooms in 0.5 cm thickness.

Ganoderma is a woody mushroom and you need a good knife. My bread knife worked well.

Dry them over night in a dehydrator on the highest setting. 

They should be easy to break in half when done.  If they are not  entirely dry they may mold and have to be discarded. 

Store the dried mushrooms in a container. Add a small bag of silica to keep them from 

molding.

I add a few strips to my stews and soups to add umami. Pick them out before serving as they are woody and impossible to chew.

Fried Rice

When I am in a hurry this is my go to dish. You can make the rice ahead of time.

This serves 4 people. Usually I have enough leftover for lunch the following day.



1 cup of rice, I like to use short brown rice

2 cups of water

pinch of salt

1-2 tbl spoons roasted sesame oil or any other oil to your liking

1 leek, cut thin

2 carrots, cut julienne style

1 red pepper, cubed

1 package of firm tofu, cubed (1/2 X 1/2 inch)

Corn from 1-2 cobs of corns, or use frozen corn.

crushed garlic to your liking

1 -2 table spoon of  ginger juice or grated ginger

Soy sauce, enough to make it tasty but not too salty.

1 bunch of Cilantro

roasted walnuts , optional


Add water and rice and pinch of salt . Cook until done.

Heat the oil add the garlic for 1 min.

Add the vegetables, stir for 1 minute then add the soy sauce; stir for 2-3 minutes.

Add the cubed tofu add more soy sauce and the ginger juice. Stir for 2-3 minutes.

Add the cooked rice  and more seasoning if needed.

Just before serving add the cilantro.

Use roasted chopped walnut as garnish.