Submitted by Daniel Carberg

About the cook: I am a college music professor and professional musician who loves to cook. Based in Keene New Hampshire, I have traveled extensively and enjoy tasting dishes from other cultures and trying to recreate them at home.

About the dish: This is a hearty broth made with slow roasted mushrooms and has very deep and developed flavors. I had some mushrooms to use and wanted to try something different with them. This is a recipe for someone who wants to spend the day making the house smell amazing!

National Origin: Vietnam

Serves: 4

Estimated Time: Over 2 Hours

Ingredients:

Ingredients: For the Broth
12 large button mushrooms
1 portobello mushroom
2 Tablespoons olive oil
1 yellow onion, with skin cut, into four pieces
2 large carrots
2-inch piece of ginger, with skin, chopped into four pieces
3 whole cloves
12 cups of water

Ingredients for Preparing the Rest of the Mushrooms and Flavoring the Broth
8 ounces oyster mushrooms pulled apart into individual pieces
2 portobello mushrooms
3 tablespoons olive oil
4 Tablespoons hoisin sauce
1 teaspoon chili paste
3 teaspoons fish sauce
Salt to taste
4 ounces rice noodles
1 bunch fresh basil
8 ounces fresh bean sprouts
2 fresh limes
Fresh cilantro (optional)

Preparation:

Preparation
1. Preheat oven to 400 degrees
2. Place all of the button mushrooms, one of the portobellos, and onion onto a large baking sheet and coat with 2 tablespoons of the olive oil.
3. Roast in the oven for 30 minutes.
4. While the veggies are roasting add 12 cups of water to a large pot and bring to a boil.
5. When the veggies finish roasting add them to the water, along with the carrots, ginger, and cloves. Bring down the heat and simmer on medium low for 4 hours.
6. Place a large bowl in the sink and place a large colander on top. Strain the liquid through into the bowl. With a wooden spoon push the mushrooms against the colander to release more of their juices. You don’t want to push the mushrooms through, just the juices.
7. Once cooled cover with plastic wrap and place the bowl of broth (which should be a golden-brown color) into the fridge and let sit overnight. (Not necessary if you want to make this all on the same day. It just helps to intensify the flavor.)

Preparing the Rest of the Mushrooms and Flavoring the Broth
1. Marinate the 2 portobellos in 2 tablespoons olive oil, 2 tablespoons hoisin, and 1 teaspoon salt for 30 minutes.
2. Slice the portobellos into thin strips.
3. Preheat oven to 400 degrees and place the portobellos strips and the oyster mushrooms on a large baking sheet (keeping them separate from each other.) Coat the oyster mushrooms in 1 tablespoon olive oil.
4. Place the tray in oven and after 10 minutes remove the oyster mushrooms. Lightly salt and set aside. They will be lightly roasted but mostly still quite fresh.
5. Flip the portobellos at this point and continue roasting for an additional 20 minutes. They will have become firm, meaty, and caramelized. Lightly salt and set aside.
6. Begin heating your broth. Once it begins to warm add the chili paste, 2 tablespoons hoisin, fish sauce, and salt to taste. Heat until very hot but not boiling.

Preparing your additional ingredients and assembling your Pho
1. In medium sauce pan boil 8 cups of water, add the rice noodles and cook for 3 minutes.
2. Pull four bunches of equal amounts of basil
3. Divide four equal amounts of bean sprouts
4. Cut two limes each in half
5. Place rice noodles in bottom of each bowl and then add the bean sprouts, oyster mushrooms, portobellos, basil, and ladle the broth over each bowl.
6. Squeeze half a lime over each bowl and top with fresh cilantro

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