Ingredients:

4	tbs	canola oil
2	cups	shiitake mushroom caps - sliced 1/8" thick
		salt
1/2	cup	fresh ginger - finely julienned
1		large onion - roughly chopped
4		thai chiles - stemmed
3	stalks	lemongrass (white parts only) - thinly sliced
1/4	cup	thai fish sauce (nam pla)
8	cups	chicken stock
6		kaffir lime leaves
1		star anise
1	cup	enoki mushrooms
3/4	cup	rice wine vinegar
1/2	cup	thai or sweet basil - shredded
1	tsp	white pepper - freshly ground

Procedure:
Heat a large skillet over medium heat. Add 2 tbsp of oil and swirl to coat the pan. When the oil shimmers, add the shiitake mushrooms and saute, stirring, until soft, about 6 minutes. Season with the salt to taste, remove, and set aside.

Return the same skillet to the stove over medium heat. Add the remaining 2 tbsp of oil and swirl to coat the pan. When the oil shimmers, add the ginger, onion, chiles, and lemongrass and saute, stirring occasionally, until soft, about 6 minutes.

Stir in the fish sauce, then add the chicken stock, lime leaves, and star anise. Cook over medium heat until the liquid is reduced by one-fourth, about 20 minutes. Strain, return to the skillet, and add the reserved shiitakes, the enoki mushrooms, vinegar, basil and white pepper. Taste and correct seasonings. Keep hot.