Thursday, January 22, 2009

Chai Tea Steamed Mushrooms

This basic recipe can be greatly expanded upon. If you like the flavor of these mushrooms, you will easily translate this process into a stuffed mushroom dish, or stuffed zucchini, or a flavorful steam-bath for dumplings. The sky is the limit. The warm-spiced essence of Chai tea will permeate whatever you choose to steam. And of course you can change the tea and get different results. I’m looking forward to trying this tea-steam method with a lemongrass green tea and a lemon-ginger tea!

Chai Tea Steamed Mushrooms
2 cups water
4 Chai Tea baga
2-3 cabbage leaves
2 pints of mushrooms, halved or quartered if large

Fill a steamer with 2 cups of water and add the tea bags. Bring to a boil at around 200-212 degrees.
Meanwhile line the steamer basket with the cabbage leaves. Top with mushrooms. Place the basket in the steamer and cover with the lid. Steam for 10-15 minutes or until mushrooms are tender.
Remove mushrooms from the steamer and arrange in serving bowl.

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