King Trumpet Mushroom, Mung Bean Sprouts, Leeks & Corn in a Savory Broth
I wish I had a better name for this. My boyfriend deemed this as “one of his favorite things ever” and I can’t even think of a good name!
This recipe came to be due to a lack of knowledge on how to braise (and not enough time to look it up) – the desire to create an appropriate side dish to complement a thai flavors and a few random ingredients leftover.
It came together in a delicious blend of sweet and savory – with a broth you’ll literally drink when you’ve eaten everything else.
My amounts are totally guestimates – I literally threw this together at random – so please forgive me if some things seem off. As always – use your brain – and your preferences, use the amounts that feel right to you.
Ingredients (4 Small Sides)
- 1 King Trumpet Mushroom Chopped, stem & cap
- 1/4 C Chopped Leeks (I used the portion near the middle, not quite white, not quite green (but either will do)
- 1.5 C Mung Bean Sprouts (about a large handful)
- 1 C Corn (about a large handful or two)
- 2 T of Tamari
- 1 C Water
- 1 T Light White Miso Paste
- 1 C Vegetable Broth
- 1 T Agave
- 1/4 C Rice Vinegar
- Oil of Choice
- In a pot, heat oil over medium heat. Add in your Mushroom & Leeks. Let cook stirring only occasionally, let the edges brown.
- Add Water, Broth, Tamari, Agave, Miso Paste and Rice vinegar to the pot. Let simmer, covered for about 15 – 20 minutes, light boil is OK. Stir occasionally (if liquid gets low add more broth).
- After about 20 minutes check to ensure your mushrooms are tender, and not too rubbery, if they are tender to your liking – add in your bean sprouts and corn, cook until tender, about 5 more minutes. Salt and taste – adjust seasonings as needed – you may want to add more soy sauce or agave depending on preference.
- Serve warm.
Something about the balance of acid, to the sweetness of corn and agave, the the saltiness of miso paste and tamari all balances back and forth to create an amazingly savory side.