Porcini and Wild Mushroom Noodle Bowl with Crushed Wasabi Peas

So, I know it's Autumn (or Fall) and with Autumn (or Fall) comes all kinds of October themed pretty things like crunchy leaves, chestnuts, pumpkins, brown paper packages all tied up with string and all the other things people write Autumn poems about. However, as you can tell, I'm a little more cynical about this time of year than the poets. To be fair to Autumn, Thanksgiving is really my happiest day of the year, due to the food, but other than that, I really have no patience or tolerance for cold weather and sun-less skies, with or with out crispy-leaves.

I might be going off on a little tangent considering I'm not about to share a pumpkin-esque, Autumn-y recipe, but I think where I'm going with this is that I get very frustrated with my (major) increase in appetite as the days get shorter and more a of a bitch colder. So, the recipe I'm sharing is more of a solution to keeping warm whilst not letting oneself go with the justification of not having to wear a bikini for a few months. I'm not a walrus for crying out loud, I don't need blubber. (Although my younger sister would tell you otherwise considering one of my favourite past-times, 'walrusing', where one generally lays like a walrus)* *Excuse TMI tangent number 2.

For those of you in the Pumpkin Spice Latte Club, please don't take offence to my general pessimism and hatred for non-Summery seasons and bare in mind I will probably end up reciting a literary 'ode' to the harvest season (AKA all foods that come with of this all-brown-everything season) at some point soon.

For those of you who just like to stay warm with out the extra layers (and by layers, I don't mean sweaters and two pairs of socks) give this one a go. If you're wondering why I claim this is so much easier on the belly, it's because I use rice noodles, just 180 calories per serving a lot less than you're average bowl of ramen.





YOU WILL NEED:
30G DRIED PORCINI MUSHROOMS
100G FRESH WILD AND/OR SHIITAKE MUSHROOMS
2 CLOVES GARLIC (CRUSHED)
1 LARGE WHITE ONION (SLICED)
3 CUPS LOW SODIUM VEGETABLE OR CHICKEN STOCK
3 CUPS BOILING WATER
JUICE OF 1 LEMON
1 TBSP MIRIN
1 TBSP FISH SAUCE
2 (50G) NESTS VERMICELLI RICE NOODLES
2 SPRING ONIONS FINELY SLICED
A HANDFUL OF WASABI PEAS (CRUSHED)
1 TSP BLACK SESAME SEEDS
1 TSP PORCINI POWDER (OPTIONAL - CAN BE FOUND AT SPECIALTY GROCERIES)
OLIVE OIL
SALT AND PEPPER
SESAME OIL

Start by rinsing the dried porcini mushrooms and soaking them in the 2 cups of boiling water for approximately 25 minutes.

Crush your garlic and slice your onion. Heat a tablespoon and a half of olive oil in a deep pan or pot. Sauté the garlic and onion, stirring often until the onions are brown (but not burnt) and soft and caramelised.

Whilst the onion and garlic is cooking, gently rinse your fresh mushrooms in cold water and dry them off with a paper towel. Roughly slice them in half or quarters depending on their size.

Move the onions and garlic to one side of the pan and add the fresh mushrooms. Let them brown, not mixing them apart from turning them over once brown and crisp on one side. Drain the porcini from their liquid, SAVING the liquid as that is your main source of flavour for the dish.

Cut the porcini into smaller pieces and add to the onions, garlic and fresh mushrooms. Let them crisp a little on each side. It might take a while to draw out the moisture so be patient.

When the mushrooms are done add your lemon juice.

Add the stock and porcini liquid, miring and fish sauce and allow to simmer for another 20 minutes or longer. (The longer the better - if you plan on leaving them to simmer for a long time make sure to keep it on a low heat). Season with a pinch of salt and ground black pepper.

Just before serving add your noodles to the liquid. They should cook in 2-4 minutes depending on the brand. Slice up your spring onion and crush your wasabi peas.

Serve in deep soup bowls, topping with the spring onion, wasabi peas, sesame seeds and drizzle each serving with a little sesame oil.

Enjoy and stay warm!