Morels in Black Bean Sauce with Fried Enoki Mushrooms

  • Serves

    serves 6


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
  • 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


Step 1

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.

Step 2

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.

Step 3

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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