Ingredients (for 4):
60 grams of dried mushrooms (I used various qualities)
200 grams of fresh mushrooms (I used Paris)
2 garlic cloves
300 ml vegetable stock
1 tablespoon tomato sauce
1 tablespoon cornstarch
Season with pepper and olive oil
Mizuna Microgreens - Life in a Bag
Put the dried mushrooms to soak in water for about 30 minutes. Chop the onion and crush the garlic cloves. Bring to the fire to brown in oil.
Add the fresh mushrooms and stir well. Add the dried mushrooms, the tomato syrup and the vegetable stock. Season with pepper and a pinch of salt. Let cook about 15 minutes.
Mix the cornstarch with 2 tablespoons of water and add to the mushroom mixture. Cook for another 5 minutes until the sauce thickens.
Prepare noodles as packaged and sprinkle with poppy seeds.
Make a salad with the microgreens or mix them in the noodles. (If you prefer you can accompany with rice instead of noodles)