"But what you're likely underestimating is the power of mushrooms (naturally high in umami, a fever dream of mixed textures, visually dazzling in all their shapes and sizes), which are doing most if not all of the heavy lifting here. Technically this recipe can be done with all button or cremini mushrooms, but I can't say it will look or taste as good as it does with a mix of the more exotic types, such as oyster, maitake, or chanterelle."
"The simplicity of this soup means you do have to be vigilant about seasoning (especially if you're so bravely using water instead of broth), salting, peppering, and adjusting with fish sauce as you go. That said, I really enjoy the monk-like restraint of the mushroom-garlic-water magic that occurs (with a fish sauce assist, of course), creating a broth that is delicate and earthy, evoking a very good, robust mushroom tea."
Mixed mushrooms deliver the soup's primary flavor through concentrated umami and varied textures. Using oyster, maitake, or chanterelle enhances visual appeal and taste compared with only button or cremini mushrooms. A simple mushroom-garlic-water base produces a delicate, earthy broth that benefits from vigilant seasoning, especially when water replaces broth. Salting, peppering, and incremental additions of fish sauce are essential to deepen flavor. The soup's restrained combination of ingredients yields a robust mushroom-tea quality. For eating, the soup suits solitary lunches or can be paired with a large piece of toasted bread or baguette for dipping at dinner.
Read at Epicurious
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