When I saw – mushroom head
When I saw – mushroom head
When I saw – mushroom head
I was born and I was dead
I was born and I was dead

Mushroom Can

An Easter special, this recipe features a resurrection and a revelation. Resurrection, because we thought that mushrooms were a no on the Fodmap diet. Well it turns out that not all mushrooms are equal. This excellent post details the low and high Fodmap mushrooms. We also realised that mushrooms don’t seem to be a problem for us, so can use any of them now. In the recipe below we use button mushrooms, but you can easily substitute for a lower Fodmap version if you are sensitive.

The revelation is that you can use tea as a stock. I learnt this from a fantastic new book I’ve been reading: The Story of Tea. Using tea provides a light, tasty and not at all greasy stock that is fantastic for an easy soup or bowl of noodles. More tea based recipes to follow … In this recipe we used buckwheat noodles, which are also low Fodmap.

Serves 2

3 tbsp Genmaicha tea (this is Japanese toasted rice green tea, any green will do though)
6 cups water
2 cups button mushrooms - chopped into approx 1 inch chunks
2 tbsp soy sauce
2 tsp rice or cider vinegar
Pinch of freshly ground Szechuan pepper (or regular black pepper)
90 g (two bundles) of buckwheat noodles

• Heat the water to 80 Celsius
• Add the tea and leave to sit for 2 minutes, drain and keep the leaves
• Pour the soup stock into a saucepan, bring to the boil
• Add the mushrooms - cook for two minutes
• Add the soy sauce and vinegar
• Add the noodles and cook for 5 minutes
• Serve with some of the retained tea leaves on top