Recipe: Zuppa ala Fungi - #1


12 large white mushrooms
2 tsp. oil
pinch salt
1 Tbsp. white wine
2 cloves garlic, minced
1 tsp. minced ginger
2 cloves, ground
3 Tbsp. soy sauce
1 cup thinly sliced cabbage
1 cup thinly sliced zucchini
4 cups vegetable broth
4 oz. extra firm tofu
1 bunch scallions, white and light green parts sliced


Wash the mushrooms and slice as thinly as possible. Cook mushrooms with a pinch of salt in oil over high heat until golden, about 8 minutes. Don’t loose your nerve and take them out too soon! Remove mushrooms from the pan and reduce heat to medium. Add wine to pan and scrape up browned bits. Stir in garlic and ginger cook for 30 seconds. Add soy sauce, cloves, cabbage and zucchini and cover. Cook over low heat about 5 minutes, until vegetables start to wilt. Cut tofu into small dice. Add broth and tofu to vegetables and simmer 10 minutes. Return mushrooms to broth, add scallions and serve.