Oyster Mushrooms and Tomatillo Soup

Aren’t tomatillos pretty? They are like little tomatoes in a paper lantern. So cute. Tomatillos weren’t a big part of my diet, but I have enjoyed them in the past. The last time that I remember and if they were in fact tomatillos, I eat them as some sort of salsa with oysters. Using this last dish I had as inspiration to create this recipe, I bought about 1 1/2 pounds of them and got to work undressing these covered cuties.

I figured making a soup of them would be a good way to get re-aquainted with these little tomatoes from South of the Border.

Making this soup is fairly simple but there are a couple things I should point out.

Picking the freshest tomatillos is easy. Look to the outer husk as a guide. It’s color should be green, and if the husk is greenish-brown, this is an indication it is starting to lose its freshness. Make sure to rinse them off well once you peel off the husk to remove the stickiness from its skin.

Some like it hot and if you want this soup on the spicy side keep the seeds and membrane of the jalapeno in the mix. Otherwise, remove them for a mild taste.

When working with any variety of mushroom, all need to be cleaned well because there is nothing worse than getting a mouthful of grit. For the oyster mushroom, you can quickly soak them in cold water or rinse them under cold running water. Be sure to use them immediately or soon after you do so.

Making the sour cream is easy when you have cashew flour on hand. I usually keep a small container it that I make from cashews that I’ve soaked for 4-6 hours, dried, and then ground to a flour-like consistency.

Oyster Mushroom and Tomatillo Soup

This soup is light and fresh with a slight kick of spiciness. They don’t call these oyster mushroom for nothing. These mushrooms add texture and that wonderful oyster-like flavor.

Soup

Blend all ingredients in a blender until smooth and creamy.

Marinate Mushrooms

Mix all the ingredients together in a small bowl. Season to taste. Marinate for 30 minutes. Remove and finely chop the mushrooms.

Raw Sour Cream

Blend in the blender until creamy.

Garnish

Assemble
Mound about 2 tablespoons of oyster mushrooms in the center of a soup bowl. Pour the tomallio soup around the mushrooms. Garnish with raw sour cream, thinly sliced radishes and top off with fresh ground black pepper.

Serves 4

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