Kabute Soup (Wild Mushroom Soup)

It has been continuously raining with occasional lightning and thunder here in our area in the Southwestern Sri Lanka. As I go around our front yard, I noticed several wild mushrooms in our lawn. I closely examined the exotic plant and found them similar to one type of edible mushrooms in the Philippines which our family usually enjoy during months when thunderstorms are prevalent. I excitedly harvested the rare produce as I particularly like the taste of wild mushrooms over cultured ones. I showed them to our security guard which confirmed they are indeed edible. I asked him to look for more from the backyard and he returned with some more harvest eliciting a huge smile on my face.

A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source. While there are many varieties that are toxic and highly poisonous, there are also many which are edible. Edible mushrooms are used extensively in cooking in many cuisines like Chinese, European and Japanese. Some are quite tasty and highly priced. The Philippines being a tropical country has many varieties providing inexpensive food source as they usually appear over night in some backyards, farms and forest. During my childhood, mushroom hunting in the early morning has been one of my worthwhile weekend activities.

Though mushrooms are commonly thought to have little nutritional value, many species are high in fiber and provide vitamins such as thiamine, riboflavin, niacin, biotin and ascorbic acid. Mushrooms are also a source of some minerals, including selenium, potassium and phosphorus. Though not normally a significant source of vitamin D, some mushrooms can become considerable sources after exposure to ultraviolet light,

Most mushrooms that are sold in the farmer’s markets or supermarkets now have been commercially grown on farms. That’s why finding wild mushroom from our own backyard is such a wonderful moment for me. Though not many, the wild mushroom is enough to provide a special vegetable dish for me and hopefully some of my friends here. So right now, these are gorgeous:

To maximize the not so many mushrooms we have harvested, I decided to cook them in soup form complemented by ridge gourd which for whatever reason is a perfect match for wild mushrooms. This one of the family dish we only enjoyed occasionally, from months of October to November, in the Philippines.

For the 5 pieces of mushrooms, we need about 2 pcs young ridge gourd (“patola”), peeled and sliced to ½ inc thick, 5 gloves of garlic, peeled and crushed, about 1 tsp of salt or to taste and 1 tsp ground pepper.

To cook, simply pour about 4-5 cups of water in a small sauce pan or casserole and let it boil on high heat. Lower the heat to medium and place the garlic, followed by the mushroom. Simmer until the mushroom is just cooked. Add the gourd and season with salt to bring out that special taste.

When the gourd is cooked through add the ground pepper. Taste and add more salt if necessary, according to your preference. Transfer in a bowl and serve immediately.

I usually add more ground pepper as I enjoy my serving. The broth is so tasty. Distinctly flavorful. Wild mushrooms are really special vegetables. Enjoy! c",)

My parents who love this vegetable so much will envy me for this. :-)