Oyster mushrooms are my absolute favourite mushrooms so you can imagine how excited I was to actually have some growing in my kitchen. No, I don't have an issue with my kitchen being dark and humid - I got a growing kit from GroCycle and after days and days watching them grow (at a rather impressive speed!) they are ready to harvest!
I could have easily added these to a stir fry or risotto as I have done in the past with oyster mushrooms but because I'd grown these myself I wanted a simple dish that let the mushrooms be the star of the show. This recipe uses only 5 ingredients and takes minimal effort but is delicious either as a main course or a side dish.
Mix the soy sauce, water, sesame oil and miso paste until thoroughly combined. Marinate the whole block of tofu for a minimum of 30 minutes or up to 6 hours. I flipped the tofu over every 15 minutes to make sure that the marinade was absorbed equally on each side.
Slice the oyster mushrooms into long strips.
For the tofu I used the griddle side of my George Foreman grill but you could use a regular griddle or a non-stick frying pan - basically anything flat and non-stick! I used another frying pan for the mushrooms. Both pans need to be hot!
Slice the tofu into slices about a centimetre thick and place on the griddle, flipping over after a few minutes or when each side is golden brown and slightly crispy.
While the tofu is cooking, fry the mushroom strips (without oil) until slightly brown and then add a couple of tablespoons of the marinade. When the marinade has bubbled down to a thickish sauce take it off the heat.
You can pick up the flavours of the marinade but the mushrooms really stand out which is exactly the result I wanted! I can't wait for my next "crop" to start sprouting - do you have a favourite oyster mushroom recipe that I could try next time?
I ate this as a light dinner just on it's own - you could serve it with rice for a bigger meal or as a side dish or starter.
Mix the soy sauce, water, sesame oil and miso paste until thoroughly combined. Marinate the whole block of tofu for a minimum of 30 minutes or up to 6 hours. I flipped the tofu over every 15 minutes to make sure that the marinade was absorbed equally on each side.
Slice the oyster mushrooms into long strips.
For the tofu I used the griddle side of my George Foreman grill but you could use a regular griddle or a non-stick frying pan - basically anything flat and non-stick! I used another frying pan for the mushrooms. Both pans need to be hot!
Slice the tofu into slices about a centimetre thick and place on the griddle, flipping over after a few minutes or when each side is golden brown and slightly crispy.
While the tofu is cooking, fry the mushroom strips (without oil) until slightly brown and then add a couple of tablespoons of the marinade. When the marinade has bubbled down to a thickish sauce take it off the heat.
You can pick up the flavours of the marinade but the mushrooms really stand out which is exactly the result I wanted! I can't wait for my next "crop" to start sprouting - do you have a favourite oyster mushroom recipe that I could try next time?
I ate this as a light dinner just on it's own - you could serve it with rice for a bigger meal or as a side dish or starter.
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