Tony6Strings said:
Downwardsfromzero!! Do you have tea as a meal in your home? I know it is something of a big deal to you English...
Some of my friends might call "supper" "tea" (we never said "supper" though, but I'll get to that later) but mostly I called the evening meal "dinner". My sister, when we were both still living 'at home' would call it "tea" more often than me, IIRC. Since then I've lived in a variety of situations with people from a selection of different backgrounds and their evening meal terminology has differed depending on factors such as geography (e.g. north/south) and class. But to be clear, "tea" will be understood as either the drink itself or one of the main meals of the day depending on the context and the exact wording where tea is mentioned.
My own example as it currently stands is possibly non-representative because one of my parents is non-British and I no longer live in the UK. The terminology for my evening meal varies depending on what actually gets eaten, and with whom I am eating. So, for me, tea is almost exclusively a drink these days.
Meanwhile, back on topic, the exact method that I've come up with if preparing a tea or broth from fresh mushrooms goes as follows:
*Blanch the whole mushrooms briefly in boiling water until they go a bit limp. Strain the mushrooms from the blanching water, reserving both.
*Chop the mushrooms finely. They will no longer exhibit a blueing reaction as the enzymes responsible will have been inactivated. (We could also speculate how much of the actives remains in the mushrooms but I'll leave that for now).
*Simmer the finely chopped mushrooms in a fresh amount of water. This needn't take so long - which was the point of chopping up the mushrooms, and thus also saves fuel/electricity.
*Depending on the species of mushroom you can either strain them out or leave them in. Psilocybe cyanescens always seemed quite digestible to me.
*Combine both batches of liquid. This should result in the temperature being about right for the next step...
*Meticulously stir in the miso. Since one should avoid putting miso into boiling water, this two stage cooking process helps by giving time for the first batch of liquid to cool off a bit while the second boil is taking place.
*Add garnish of your choice - perhaps some finely chopped parsley.
Dirty T said:
I don't have anything against boiling mushrooms, only peppermint.