| |
Curry-Crusted Shiitake
and Shimeji Mushrooms in Yuba Nest
Michele Bambling
Serves 6
6 sheets of dried yuba
2 teaspoons grapeseed oil
2 cups shiitake mushrooms, quartered
2 cups shimeji mushrooms
Several pinches Wondra flour
2 tablespoons heavy cream
1 scant teaspoon curry powder
Sea salt (preferably Maldon) and cracked black pepper
To rehydrate yuba, place the sheets in a pan, and cover with
boiling water. Drain after 10 minutes, and shred as finely
as possible. Set out 6 small plates and form the yuba strands
into six nests. Set aside.
Heat grapeseed oil in a sauté pan (do not use nonstick)
over high heat, add mushrooms, and quickly stir-fry. Reduce
heat to medium, and lightly sprinkle the mushrooms with flour,
cream, and curry powder, stirring until the mushrooms are
coated and have a crisp surface texture. Season to taste with
salt and pepper. To serve, fill yuba nests with the hot curried
|
