TEA-SMOKED MUSHROOMS
                 Serves 6     
   A wok turned smoker makes this mélange of
mushrooms the perfect topping for whole-wheat
pasta or thick Japanese ramen noodles.
Sprinkle with chopped chives or thinly sliced
scallions.  The slight smokiness enhances
mushrooms in a most delightful way.
Experiment using different teas: Yunnan,
Assam, Kenyan or Keenum are good choices.
Smoking Mixture
     ½ c  rice
     ½ c  firmly packed brown sugar
     ½ c  black tea leaves
     4    cinnamon sticks
     4    1/4-inch slices ginger root
     2 T  whole black peppercorns, cracked
     1 T  coriander seeds
     1    bay leaf
     1 t  whole cloves
*****
     1 lb Shiitake mushrooms, or other fresh mushrooms, cut into bite-size pieces
     4    cloves garlic, finely chopped
     2 t  olive oil
     1 t  reduce-sodium soy sauce, or to taste
 black pepper, to taste
   In a mixing bowl, combine all smoking mixture
ingredients (rice through cloves).  Line a wok
with foil and mound smoking mixture in the
center.
   In a mixing bowl, combine mushrooms with
garlic, oil, soy sauce and black pepper.  Toss
lightly to coat.
   Set a wire rack in the wok and place a tight-
fitting lid on top.  Heat wok over high heat until
wisps of smoke begin to appear when lid is
lifted, about 2 minutes.  Reduce heat to medium.
Quickly place mushrooms on rack and replace
cover.  Smoke about 10 minutes, until
mushrooms are tender and juicy.  Turn off heat
and transfer mushrooms to a bowl.  (Discard
smoking mixture when cool.)
from Veggie Life     www.veggieLife.com

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