Place dried chanterelle mushrooms in 1 cup of boiling water for at least 30 minutes to rehydrate. Once they mushrooms are soft, remove them—reserving the liquid—chop and set side. At this point you can strain the mushroom water or pour it carefully through cheesecloth if it looks cloudy. Set it aside.
In a large bowl, using your hands mix together the turkey, gomashio, chili flakes, 1 tablespoon of cilantro and the grated mushrooms. When everything is thoroughly combined, form the mixture into 20 to 24 small meatballs. Set these aside.
In a soup pot, bring the remaining 5 cups water plus the leftover mushroom water to a boil. Add tamari, garlic, lemongrass and the chopped chanterelles. One at a time, carefully place meatballs into the broth and reduce to a simmer. Stir gently to make sure the meatballs aren’t sticking to each other or the bottom of the pot. Finally, add sliced shitake and brown mushrooms. Simmer for 5 minutes then serve with the remaining fresh cilantro.
Serves 4
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Directions
Place dried chanterelle mushrooms in 1 cup of boiling water for at least 30 minutes to rehydrate. Once they mushrooms are soft, remove them—reserving the liquid—chop and set side. At this point you can strain the mushroom water or pour it carefully through cheesecloth if it looks cloudy. Set it aside.
In a large bowl, using your hands mix together the turkey, gomashio, chili flakes, 1 tablespoon of cilantro and the grated mushrooms. When everything is thoroughly combined, form the mixture into 20 to 24 small meatballs. Set these aside.
In a soup pot, bring the remaining 5 cups water plus the leftover mushroom water to a boil. Add tamari, garlic, lemongrass and the chopped chanterelles. One at a time, carefully place meatballs into the broth and reduce to a simmer. Stir gently to make sure the meatballs aren’t sticking to each other or the bottom of the pot. Finally, add sliced shitake and brown mushrooms. Simmer for 5 minutes then serve with the remaining fresh cilantro.
Serves 4
