Morels in Black Bean Sauce with Fried Enoki Mushrooms Recipe | SAVEUR

Morels in Black Bean Sauce with Fried Enoki Mushrooms

Morels with Fried Enoki Mushrooms and Tofu Skins

Morels are paired with pieces of yuba, or tofu skin, to soak up a pungent black bean chile sauce to create this rich, flavorful almost-stew.

Joseph De Leo

At New York's Tuome restaurant, chef Thomas Chen pairs morels with pieces of yuba, or tofu skin, to soak up his pungent black bean chile sauce, creating a rich, flavorful almost-stew.

Morels in Black Bean Sauce with Fried Enoki Mushrooms
At New York's Tuome restaurant, chef Thomas Chen pairs morels with pieces of yuba, or tofu skin, to soak up his pungent black bean chile sauce, creating a rich, flavorful almost-stew.
serves 6

Ingredients

14 cup black bean sauce
2 tsp. chile oil
12 small shallot, minced
Kosher salt and freshly ground black pepper, to taste
2 tbsp. canola oil, plus more for frying
3 oz. enoki mushrooms, trimmed
3 oz. fresh morels, cleaned and trimmed
1 12 cups chicken stock
6 tbsp. unsalted butter
6 eggs, poached, for serving
Baby or micro mustard greens, for garnish

Instructions

Place dried yuba in a bowl of cold water; let soak until softened, about 1 hour. Drain yuba and cut into 1" pieces; set aside.
Stir black bean sauce, chile oil, shallot, and black pepper in a bowl; set aside. Heat 2" canola oil in 4-qt. saucepan until a deep-fry thermometer reads 350°. Working in batches, fry enoki mushrooms until golden and crisp, about 1 minute. Transfer mushrooms to paper towels to drain; season with salt.
Heat 2 tbsp. canola oil in a 12" skillet over medium-high. Cook morels until tender, 2–3 minutes. Add reserved yuba and black bean sauce, and the stock; boil. Stir in butter and salt; cook until thickened, 10–12 minutes, and divide between bowls. Nestle a poached egg in center of each dish; garnish with reserved enoki mushrooms and the mustard greens.

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