Tofu and Shiitake Mushroom Napoleon

[Guest guest]

Tofu and Shiitake Mushroom Napoleon

 

 

Serves 3-4

 

Ingredients

 

2 pounds shiitake mushrooms

2 tablespoons canola oil

1 teaspoon sesame oil

1/4 cup finely minced shallots

1 tablespoon Shaoshing wine (or dry sherry)

2 tablespoons oyster sauce (veg. version)

2 packages firm tofu (the 1 lb. tubs)

1 bunch of spinach

4 cloves garlic

6 green onions

1 yellow onion

2 shallots, finely chopped.

1 tablespoon chile bean paste

2 teaspoons soy sauce

1 tablespoon cornstarch mixed with water

1 tablespoon peanut oil

1 cup vegetable stock

1 green onion, finely chopped (for garnish)

 

1. Prepare the Shiitake Mushroom Duxelles. Separate

the caps

from the stems of the shiitake mushrooms, reserving

the stems for

another use. Working in batches, finely chop the

mushroom caps in a

food processor. Squeeze the chopped mushrooms with

your hands and

wring them in a cheesecloth until you have completely

extracted the

bitter juices. The result should be a nearly solid

lump of chopped

mushrooms. Heat the canola and sesame oils in a medium

skillet over

medium heat until the foam subsides. Add the shallots

and cook until

they just turn translucent. Add the mushrooms and

cook, stirring

often until they begin to brown and there is almost no

liquid - five

to six minutes. Stir in the wine and oyster sauce and

cook until

evaporated. Add the salt and pepper.

 

2. Saute the Spinach. Trim the spinach (separating

leaves from

stems) and wash the leaves. Mince one clove of the

garlic and finely

chop the onion. In a large saute pan sweat the minced

garlic and the

onion. When translucent add the spinach and cook until

it is fully

wilted.

 

3. Prep the Garlic and Green Onions. Mince the

remaining garlic

and chop the green onions. Divide the chopped green

onions into two

small bowls, reserving the second for use as a

garnish.

 

4. Grill the Tofu as follows. Drain the package of

tofu and cut it into

1/3 inch slices. Oil a grill pan and sear the tofu

slices just long

enough to mark the slices, about 2 to 3 minutes. Flip

the slices and

do the same on the other side. Iron skillet works.

 

5. Prepare the sauce. Add the peanut oil, the shallots

and the

remaining garlic to a saucepan over medium heat. Add

the chile bean

paste, the soy sauce and the sesame oil and cook for 2

to 3 minutes.

Add the green onions and and cook for an additional

2-3 minutes, then

add enough stock or water to almost but not quite

cover. Let the

dish come to a boil, stirring occasionally, and cook

for 5 minutes.

Adjust the seasonings and thicken as desired using the

cornstarch

slurry.

 

6. Assemble the Napoleons. Place a slice of tofu in

the center

of each plate. Top the tofu slice with a thin layer of

the

duxelles. Top the duxelles layer with spinach. Repeat

each step so

that each Napolen has three layers of tofu, two layers

of duxelles

and two layers of spinach. Each Napoleon should be

capped with a

layer of tofu.

 

7. Plate the Dish. Spoon some of the sauce over and

around the

Napoleons. Garnish with the reserved green onions.

 

 

 

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