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Hypsizygus Marmoreus and Clams Soup

2018-08-09 09:37:09
Ingredients:
A pack of Hypsizygus marmoreus
250g fresh clams
A few ginger slices
Condiments: Salt, pepper powder and sesame oil
Cooking directions:
1. Remove the root of mushroom and discard off, then thoroughly rinse off and set aside.
2. In a stockpot with moderate boiling water and a few ginger slices, drop in fresh clams and bring into a boil, then maintain the heat for another 2 minutes on soft flame.
3. Blend with Hypsizygus marmoreus and bring into a boil again. After that, go on the heat for 3-5 minutes till tasty. Before serving, sprinkle with a dash of salt, pepper powder, and drizzle it with sesame oil if you like.
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