Szchewan Mushroom Soup with Seared Ahi
By Executive Chef / Owner Jone Kane - Kane's Restaurant, Grass Valley, California

Made with:
Bonewerks CulinArte' Roasted Chicken stock

Serves 4

1/4 cup Eryngii Mushrooms (sliced)
1/4 cup Shiitake (julienned)
1/4 cup Golden Chanterelle Mushrooms (cut in quarters)
1/4 cup Alba Clam Shells Mushroom
1/4 cup Brown Clam Shell Mushrooms
2 tspn. Olive Oil
2 tspn. Butter
5 cups
Bonewerks CulinArte' Roasted Chicken stock
12 oz. Ahi Tuna Loin (6 - 2" x 2" cubes) 
2 tspn. Blackened Fish Spice (see recipe)
1 tspn. Jalapeno (sliced)
1 tspn. Chili Oil
2 tspn. Green Onion (sliced on bias)
16 Cilantro Leaves

Blackened Fish Spice Recipe Ingredients:
1/4 tspn. Paprika
1/4 tspn. Cayenne Pepper
1/4 tspn. Garlic Powder
1/4 tspn. Onion Powder
1/4 tspn. White Pepper
1/4 tspn. Cumin Powder

Fish Spice:
Combine all ingredients well and set aside. Mixture can be held in airtight container for several months.

Sprinkle ahi tuna with fish spice until well coated. Sear tuna in hot iron skillet 15 seconds on all 4 sides. Set aside to cool. Heat mirepoix vegetable stock and simmer. Lightly salt and pepper to taste. Heat skillet over high heat add oil, butter, and mushrooms. Sauté until done 3-5 minutes.

Arrange sautéed mushroom in soup bowl. Ladle soup over mushrooms. Slice ahi on bias and fan over mushrooms. Drizzle chili oil in soup. Arrange cilantro leaves, sliced jalapeno, and green onion around.

*Composed Soup Stock Ingredients Made with Bonewerks CulinArte'.

Other Great Related Links:
Cooking with Wild Mushrooms

Executive Chef John Kane Bio

Bonewerks CulinArte'

Lundberg Family Farms


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