I am not sure what these 茶树菇/柳松茸 are called in English, but “velvet pioppini” popped up under wiki. They look like shimeji mushrooms with longer stems and flatter caps. I usually get the dried ones for stews and soups because of the rich umami flavor.
These fresh ones were found at a Taiwan produce fair. Since the mushrooms are already full of flavor, I simply stir fry them with oyster sauce, and top them on silken tofu to make a dish for pairing with my staple white rice.
TEA TREE MUSHROOMS TOFU
- 1 small handful of tea tree mushrooms, about 100g - 1 clove of garlic, chopped finely - 1 package of silken tofu - 1 tablespoon cooking oil - 1.5 tablespoon oyster sauce - 1/2 cup of water - white pepper, to taste - few drops of sesame oil - 1/2 teaspoon of corn flour, mixed with 2 tablespoon of water. - for garnish: chopped spring onion
01. Trim off the ends of the mushrooms, and wash them thoroughly. Drain, set aside.
02. Heat up the tofu by steaming it for 10 minutes, drain water released from the steamed tofu and place it on a serving dish.
03. Mix oyster sauce and water in a bowl.
04. Add a tablespoon of cooking oil in a heated wok, once it smoke, add in chopped garlic and cook till soft, but not brown.
05. Add in tea tree mushrooms, stir fry for about 30 seconds with medium heat.
06. Pour in oyster sauce and water mixture, continue to stir, till the sauce starts to boil and bubble, about 2-3 minutes, for the mushrooms to be cooked.
07. Add a dash of pepper and sesame oil. Turn down the fire to low, taste, and adjust to preference.
08. Mix the corn flour solution well, before adding it to the mushrooms to thicken the sauce, stirring to cook all the while.
09. Simmer till the sauce thickens, then pour it over the steamed tofu.
10. Garnish with chopped spring onions. Serve immediately.