|Posted on September 25, 2009 at 4:51 PM|
We are still having good beach weather in Southern California, with temperatures in the high 80s, even 90s. My neighbor Ellen had a big party last night that went late but she didn't miss her Sunday walk with me on the Santa Monica boardwalk. People were on the beach, soaking in the sun, playing volleyball, jogging,rollerblading, etc. When I got home, I had lots of things I wanted to do; one of them was dehydrating mushrooms.
Dehydrating vegetables intensifies their flavor, alter, and often improve their texture. Like dried Shitake mushrooms, dried Maitake mushrooms make a great vegan broth. I decided to make some for my breakfast miso soup. More miso soup? You bet. I am on a breakfast miso soup roll.
Maitake means Dancing Mushrooms in Japanese. They are as beautiful and elegant as its name and prized in Japan and China for its medicinal properties. I love their earthy fragrance, and the nutty and smoky flavors. I use fresh Maitake mushrooms in my mushroom donabe rice recipe but for my vegan miso soup, I infuse the dried mushrooms to make the broth.
I am leaving these Maitake mushrooms in the sun for 2-3 days, until they are completely dry and flakey. I hope to get another sunny day, otherwise, these guys will go moldy on me and I will have to wait until next summer. But who knows, LA might be in for an endless summer.