A meat free dish packed with powerful umami punch. I cooked this with two of my favorite mushrooms : Oyster and Bai Ling mushrooms.
STIR FRIED MISO MUSHROOMS
- 1 packet of fresh oyster mushrooms
- 1 large head of canned Bai Ling mushrooms, sliced
- 2 tablespoons of cooking oil
- 1 tablespoon of butter
- 2 large cloves of garlic, minced
- 2 heap tablespoons of miso paste
- 3 tablespoons of water
- For garnish: spring onions, chopped
01. In a heated wok, add oil and butter.
02. Add garlic and fry till fragrant.
03. Add miso paste, flatten the miso paste with a spatula to mix it well with the garlic and oil.
04. Add in both types of mushrooms.
05. Toss around, allowing the miso paste to coat the mushrooms evenly.
06. Add water, one tablespoon at a time, with just enough water to produce a steaming effect to cook the mushrooms, but not too much to dilute the gravy.
07. Once the mushrooms are cooked, transfer them to a serving dish and garnish with chopped spring onions.
++ Notes to Self ++
Butter can be salted or non salted, I find that it doesn’t really matter after adding miso paste.
Some miso paste can taste saltier than others, I use the white+low sodium version of miso paste, adjust amount of miso according to one’s taste preference and the type of miso used.
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.