Source: Robert Wemischner, author of Cooking with Tea
This recipe was demonstrated for CUESA's Market to Table program on February 25, 2012.
½ pound assorted mushrooms, washed and dried (include shiitake, chanterelle, portobello, brown cremini, or garden-variety white)
4 large cloves garlic, minced
Olive oil to coat the mushrooms
1 teaspoon reduced-sodium soy sauce
Freshly ground black pepper
Tea-smoking mixture (recipe below)
3 to 5 chives or scallion greens, chopped
Whole wheat pasta or ramen noodles
½ cup dry rice
½ cup brown sugar
½ cup black tea leaves of your choice, such as Yunnan, Assam, Kenyan or Keemun
2 tablespoons whole black peppercorns, cracked
1 teaspoon whole coriander seeds
4 slices (about 1 ounce) fresh ginger root
4 cinnamon sticks
1 bay leaf
1 teaspoon whole cloves
1. Quarter or halve the mushrooms, depending on their size, into bite-size pieces and place in a bowl. Toss lightly to coat with garlic, olive oil, and soy sauce. Grind black pepper over them and mix lightly to distribute the pepper evenly.
2. Mix together all of the smoking mixture ingredients. Line a wok with foil and place the smoking mixture in a mound in the center of the foil.
3. Set a wire rack in the wok and place a tight-fitting lid on top of the wok. Heat the wok until wisps of smoke appear when you briefly lift the lid.
4. Reduce the heat under the wok and quickly place the mushrooms on the rack in the wok. Replace cover. Smoke for about 5 minutes. Remove the mushrooms and place in a bowl to let stand at room temperature. Adjust seasoning as needed with salt and pepper to taste.
5. Top cooked whole wheat pasta or ramen noodles with the mushrooms and sprinkle the dish with chives or scallion greens. Alternatively, you can serve on brioche as an appetizer. Serve immediately.