Friday, June 9, 2017

Mashroom Magic with Tofu Puffs


Mushrooms are my favourite vegetables, except that they are not vegetables... they are fungi, and I like all fungi (as long as they are edible). For this dish I used a mixture of dried and fresh mushrooms. The dried mushrooms are an Asian mix of different mushrooms, which I soaked in water for an hour or so. The fresh one are oyster mushrooms and common button mushrooms. I cleaned them and then sliced the button ones, while I left the oyster mushrooms whole (a pity to cut them!).

In a large skillet I heated a little vegetable oil with a few drops of sesame oil, then added all the mushrooms (I drained the dried mushrooms, but kept the water) and cooked them turning often until they stopped trowing out water. At this point I added the tofu puffs (fried tofu pieces, available in most tofu shops and Asian stores) the mushrooms water and Japanese soy sauce (not too much). After all the liquid was gone I added a little lemon juice, tasted to see if more soy sauce was needed (for salt) and finished with chopped coriander. Golly they were delicious, and so simple too! Serve with rice.

Photos and Recipes by Alessandra Zecchini ©

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