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.
- 4 oz. dried yuba sticks
- 1⁄4 cup black bean sauce
- 2 tsp. chile oil
- 1⁄2 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 1⁄2 cups chicken stock
- 6 tbsp. unsalted butter
- 6 eggs, poached, for serving
- Baby or micro mustard greens, for garnish
- 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.