Assorted Mushrooms-Tofu With Tamarind Broth

• 1-1/2 cups dried shitake mushrooms
• 1 pint hot water, to soak the mushrooms in
• 1/2 cup roots of cilantro, shake off dirt, washed & cut into small pieces
• 6 cloves garlic, minced
• 2 pkgs sliced baby bella
• 3 tablespoons cooking oil
• 2 pints water
• 2 pkgs Nasoya organic firm tofu or sq tofu from, cubed (big Chinese or Korean stores)
• 4 red Thai chilis or dried chilis (here*), cut diagonally
• 1 bundle of scallions, cut in 1" length
• 1/2 cup chopped pickled tamarind leaves, (@ big Chinese stores or here*)
• 2 Tbsps tamarind concentrate, (@ Indian/Chinese/big Korean stores or here*)
• 2 tsps Kosher salt
• 2 tsps grd black pepper
• 2 pkgs enoki mushrooms
• 2 juice and zests of lime
• 1/2 cup cilantro leaves, chopped

1. Soak shitake mushrooms in hot water for at least 30 minutes in advance.
2. Pound the cilantro roots, minced garlic and salt together into a paste in a mortar and pestle, set aside.
3. Saute baby bella in a skillet on medium low heat for about 10 minutes or until it's tender to the touch. Set aside.
4. Add cilantro roots paste, saute for 1 minute. Remove from skillet and drain in a paper towel.
5. In a big pot, pour the shitake mushrooms with soaking water plus 2 pints of water. Let it boil for 20 minutes.
6. Add the rest of the ingredients except the juice of limes and cilantro leaves. Allow to boil for 5 minutes.
7. Serve hot sprinkle with cilantro leaves and juice of half a lime for every bowl.
8. Serves 4. ---*Here, online superstore.

mushrooms, water, roots of cilantro, garlic, baby bella, cooking oil, water, big chinese, red thai chilis, scallions, tamarind, tamarind, tsps kosher salt, black pepper, enoki mushrooms, lime, cilantro

Taken from food52.com/recipes/57050-assorted-mushrooms-tofu-with-tamarind-broth (may not work)