Soup of Mixed Mushrooms

10 dried Shiitake Mushrooms, soaked and sliced
1 lb Oyster Mushrooms, sliced
1 can Straw mushrooms
12 tsp Dragonfly Mushroom Seasoning
1 lb Monterey Organic white mushrooms, sliced
1 tsp Ginger Root, ground
4 garlic cloves
1 tbsp Sesame Oil
.25 cup Soy Sauce
12 cup (8 fl oz) Water, tap
Chili flakes
pinch of cayenne
chopped cilantro as desired

This is my variation on a recipe from the cookbook "Asian Vegetarian Cooking"

Soak shiitake mushrooms to rehydrate for half an hour. Drain and slice. Wash and slice oyster and white mushrooms. Open and drain can of straw mushrooms. Microplane a 2" cube of ginger to get about 1 teaspoon of ginger. Peel and press garlic to get about 2-3 tsp of garlic.
Heat up sesame oil in pan, add ginger root and garlic. Cook for about a minute, add all chopped mushrooms. Cook for about another minute. Add 1/4 cup of soy sauce. Cook until mushrooms cooked down, about 5-10 minutes. Add Mushroom Seasoning while stirring, then add water. Add chili flakes and cayenne as desired for spice. Bring to a boil, then simmer for 10 minutes. Add chopped cilantro as desired. Could also add pepper for flavor.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user SNOWPUPG.