Oysters. Chanterelles. Enoki. Portabellos. Shiitake. I love all types of mushrooms, and with their varying tastes and textures it can be fun to experiment with different recipes. Yesterday, I came upon these lovely baby oyster mushrooms and I couldn't resist taking them home. I stir fried these babies with some flavorful carrots and served them with lightly pan-fried tofu steaks.
- 1 package firm tofu
- 2 cups baby oyster mushrooms, bottoms trimmed
- 3 cloves garlic, minced
- 1 tsp ginger, grated
- 1 medium carrot, sliced thinly on the bias
- 2 tbs soy sauce
- 1/2 tsp chili pepper, minced (cerrano or jalapeno)
- salt and pepper
- olive oil
Slice tofu so you have four "steaks" approximately 3" x 3"in size. Place on paper towel-lined plate to drain and pat dry. Season each side with salt and pepper. In large non-stick skillet, heat 2 tbs olive oil. Place the four tofu steaks in pan and cook for 3-4 minutes, until lightly crispy and browned. (To check, lift edge gently with a fork.) When done, carefully flip them over and cook the other side until equally crisp.
Heat 2 tbs olive oil in large non-stick pan. Add garlic, ginger, chili pepper and carrots and cook on high heat for 4-5 minutes, stirring with wooden spoon to prevent from burning. Rinse mushrooms* and add them to pan. Add soy sauce and 1/2 tsp fresh cracked black pepper. Optional: sprinkle salt to taste. Cook for 4-5 minutes on high heat, stirring occasionally. Serve over tofu steaks.
*There has been much debate over the years on whether or not to wash mushrooms, but I say go ahead and rinse away.
|Serve as a starter or a main course.|