2ozTender leftover cooked meat(I used squirrel confit) or leftover braised meat, roughly chopped, to garnish
4cups Meat or vegetable stockAs needed for cooking
2ozCrown coral mushroomsa couple handfuls
Mitsubaparsley, or cilantro, finely shredded or coarsely chopped, to garnish
3oz Cooked or canned hominyto garnish
Kosher saltto taste
1oz Cooked wild rice or another grainon the side (optional)
Extra virgin olive oilor another finishing oil, for garnishing (optional)
Dash of fresh lemon juiceto taste
Instructions
Clean the coral mushrooms and cut into 1 inch pieces that can fit in a spoon.
Heat up some broth, about 1 cup per person, then add the hominy (if you use canned hominy, rinse it).
Simmer for 5-10 minutes until the mushrooms are completely cooked and wilted, then double check the seasoning for salt, adjust until it tastes good to you, add a dash of fresh lemon juice and the mitsuba, and serve.
Notes
Other mushrooms that are great in broths are Ramaria, and Winter Chanterelles.