Crispy Sesame Tofu and Mushroom Lettuce Wraps

Recipe from Rainbow Plant Life (Nisha Vora) 
Servings: 4

This is one of those “moan meals” during which every bite will produce a moan from the eater.  It looks like a lot of ingredients, but the this is quite easy to make.  The sauce can be made ahead of time and stored in the fridge.  While the tofu and mushrooms are roasting, you can clean up any dishes you used for prepping and set the table. This is definitely company worthy!  

Tofu and Mushrooms
1 (16-ounce) block of extra-firm tofu
16 ounces of oyster mushrooms (can substitute shiitake mushrooms)
2 - 2½ Tablespoons neutral-flavored oil, divided 
2 teaspoons toasted sesame oil
1 Tablespoon tamari or soy sauce 
1 Tablespoons arrowroot powder (or cornstarch)
1½ Tablespoons panko breadcrumbs 
1 Tablespoon black sesame seeds or white sesame seeds
Kosher salt to taste
Freshly cracked black pepper to taste
1 small batch of rice noodles or brown rice noodles (4 to 6 ounces)
1 large head of Bibb or butterhead lettuce

Garnishes: chopped cilantro, chopped chives or scallions, and sesame seeds

Spicy Almond-Sesame Sauce
4 Tablespoons smooth, creamy almond butter
½ to 1½ Tablespoons Sriracha
½ Tablespoon black vinegar, or 1 Tablespoon rice vinegar
1 Tablespoon agave nectar (or maple syrup)
½ Tablespoon tamari or soy sauce 
1 Tablespoon toasted sesame oil
1- inch piece fresh ginger, minced or grated (or heaping teaspoon minced from a jar)
3 garlic cloves, crushed
2 Tablespoons water

Preheat the oven to 425°F/218°C. Line two baking sheets with parchment paper. Drain the tofu and press it.  Once pressed, chop the tofu into small cubes. Place tofu cubes in a large bowl. Add 1 Tablespoon of the neutral-flavored oil, the 2 teaspoons toasted sesame oil, the 1 Tablespoon tamari, and 2 pinches of kosher salt. Toss to combine. Then add the arrowroot powder, panko, and sesame seeds. Gently toss to combine, using a spoon or your hands. Spread the tofu out in a single layer on the lined baking sheet.

Clean off the oyster mushrooms with a damp towel. Then, slice off the tough woody ends. Use your hands to separate the bunches into individual mushrooms; for large mushrooms, slice them in half. Add the mushrooms to the same bowl used for the tofu; toss with the remaining 1 to 1½  Tablespoons neutral-flavored oil, and season with salt and pepper. Place the mushrooms on another lined baking sheet. Bake the tofu and mushrooms in the preheated oven for 15 minutes. Remove the trays from the oven and toss the tofu and flip each mushroom over. Return to the oven and bake for another 15 minutes, until tofu is crispy and browned and the mushrooms are golden brown. 

While the tofu and mushrooms are baking, cook the rice noodles according to the package. When they are done cooking, drain the noodles. Use scissors to cut the noodles into bite-sized pieces. While the tofu and mushrooms are baking, make the Spicy Almond-Sesame Sauce. Add the almond butter to a microwave-safe bowl. Heat for 25 seconds to help loosen it up. Then add the remaining ingredients except for the water and whisk well to combine. Then, stream in the water and whisk to thin out the sauce until pourable but still thick.
Assemble the lettuce wraps: Separate the lettuce leaves. Spoon a small amount of the cooked rice noodles on top, followed by the baked tofu and mushrooms. Spoon the sauce on top. Repeat with remaining lettuce and fillings.

*Note: Calories per serving: 586 calories

Oyster Mushroom Bacon (vegan)

Recipe from Nikki Vegan

Serves 2 

I've learned so much about eating meatless, vegan and/or plant based meals from YouTube videos.  One of my favorite channels is Nikki Vegan.  She prepared this "bacon" using oyster mushrooms that looked so dang good, I just had to try it.  I was lucky to find some locally produced oyster mushrooms at the farmers market this past weekend and so I was all set.  This is delish and definitely a keeper of a recipe.  Now that I know how to make this bacon, I'm looking forward to tomato season!

1 heaping teaspoon white miso paste

1 Tablespoon tomato sauce or puree

1 teaspoon smoked paprika

1-2 cloves fresh garlic, minced

1 teaspoon oil (olive oil, canola oil, or avocado oil)

1 teaspoon liquid smoke

1 teaspoon soy sauce

1 teaspoon maple syrup

Kosher or sea salt, to taste

Freshly ground black pepper, to taste

Olive oil or avocado oil or canola oil (for brushing griddle)

2-3 large oyster mushrooms, torn into pieces

Mix the marinade ingredients until well combined.  Heat a griddle or skillet to medium-high.  Add the mushrooms.  Use another small skillet or a grill press to press down the mushrooms.  Leave them be for a few minutes or until they are browned with grill marks on the bottom.  Remove the grill press.  Flip the mushrooms over.  Brush some of the marinade onto the mushrooms.  Leaves the mushrooms be for a couple of minutes or until the bottoms are browned.  Flip them over once again and brush the tops with the marinade.  Continue to cook a bit longer to allow the mushrooms to caramelize with a bit of charring. Serve.

These taste terrific as a topping to Mashed Avocado & Pea Toast.  

Toast up some whole grain bread.  While the bread is toasting, mash 1 avocado with about 1/2 cup peas.  (I use thawed frozen peas.) Add a sprinkling of nutritional yeast, rice vinegar (and/or tamari) and salt and pepper.  Spread it over the toast.  Add the Oyster Mushroom Bacon on top.

Here's an updated photo of the scrumptious
Oyster Mushroom Bacon sandwich.

Herby Grain Salad with Butter-Basted Mushrooms

Serves 4-6 as a side dish

Recipe from Bon Appétit Magazine

Husband-Tested in Alice’s Kitchen

I was a bit puzzled about finding this recipe in a Thanksgiving issue of the magazine because chanterelles are in season in the Hoosier state in July!  This dish was not only beautiful, but also quite delicious.  In fact, my husband said, “Damn!” and “thank you for making this” after taking the first bite.  So, I would say that this is a keeper.  If you are somehow able to get any of the listed mushrooms in November or December, this would make a lovely side dish for your holiday season guests.  You can make it a few hours in advance and serve it at room temperature.

1 cup barley, wheat berries, faro, or brown rice (I used Black Japonica Rice which looked pretty with the orange mushrooms.)

2 shallots or ½ red onion, thinly sliced into rings

1/3 cup vegetable oil

2 Tablespoons olive oil

8 oz. fresh mushrooms (such as chanterelles, maitake, and/or oyster mushrooms)

2 sprigs fresh thyme or 1 teaspoon dried thyme

Freshly ground pepper, to taste

Kosher salt, to taste

1 clove garlic, crushed

3 Tablespoons unsalted butter

1 cup chopped fresh cilantro

1 cup chopped fresh parsley

2 Tablespoons fresh lemon juice

1 ½ oz. Parmesan, shaved, plus more for serving

Cook grains according to package directions.  Drain, if needed, and set aside to cool to room temperature.  (This can be done 1 day in advance.)  Cook shallots in vegetable oil in a small saucepan over medium-high heat, swirling pan occasionally to keep the shallots from burning, until golden brown, 5-7 minutes.  Using a slotted spoon, transfer the shallots to paper towels to drain.  Season with salt.  Set the shallot oil aside.  Heat the olive oil in a skillet over medium-high heat until just beginning to smoke.  Arrange the mushrooms in skillet in a single layer and cook, undisturbed, until the undersides are golden brown, about 3 minutes.  Season the mushrooms with salt and pepper, toss, and continue to cook, tossing often and reducing the heat as needed to avoid scorching, until golden brown all over, about 5 minutes more.  Reduce heat to medium and add the thyme, garlic and butter to the skillet.  Tip the skillet toward you so that the butter pools at the edge and use a spoon to baste the mushrooms with the foaming butter; cook until butter smells nutty.  Remove the garlic and thyme sprigs.  Using a slotted spoon, remove the mushrooms to a small bowl and set aside.  Toss the cooled grains with cilantro, parsley, lemon juice, 1½ oz. Parmesan shavings and 2 Tablespoons of the reserved shallot oil.  Season with salt and pepper.  Add the mushrooms, tossing again to combine.  Just before serving, top with the fried shallots and more shaved Parmesan. 

Do Ahead:  Dish can be prepared 3 hours in advance.  Store tightly wrapped at room temperature.

Sautéed Oyster Mushrooms

Makes 8 servings

Recipe from Gourmet Magazine

Husband-Tested in Alice’s Kitchen

We are fortunate we live in the woods where we find all sorts of mushrooms, including some edible ones like these oyster mushrooms.  (Never eat a found mushroom unless you know how to identify them!!)  Lost River Market & Deli now has locally grown oyster mushrooms too.  Here’s a quick way to prepare these treasures.  Be sure to try Oyster Mushroom Soup too.  

1 Tablespoon olive oil

1-pound oyster mushrooms, cut into 1-inch pieces, stems trimmed

½ teaspoon kosher salt

2 teaspoons cider vinegar or white wine

Heat oil in a large nonstick skillet over medium-high heat until hot.  Add the mushrooms.  Sprinkle them with kosher salt. Sauté the mushrooms until they are golden, about 8 minutes.  Add the vinegar and sauté until the vinegar evaporates, about 1 minute more.  Season the mushrooms again with kosher salt to taste.

Note:  The mushrooms can be made 4 hours ahead and kept at room temperature.

Oyster Mushroom Soup

Recipe from Magnificent Mushrooms
Husband-Tested in Alice’s Kitchen
Serves 4-6

My husband called me from Lost River Market & Deli this morning to ask if I wanted anything. I said, "Yes, bring me some of those oyster mushrooms!" He brought them home along with the recipe displayed with the mushrooms. I made the soup and it's now officially "Husband-Tested" delicious. Don't forget to get your own Magnificent Mushrooms and the rest of the ingredients at Lost River Market & Deli. It’s a happy day when Lost River Market & Deli has fresh oyster mushrooms! They are so yummy, especially in this rich tasting soup. The oyster mushrooms have a meaty, chewy texture that makes this soup a hearty one. How about making this soup for the next Meatless Monday meal at your house? http://www.meatlessmonday.com/

3 Tablespoons unsalted butter
3 Tablespoons olive oil
1 large clove garlic, minced
1 medium onion, diced
1 pound Magnificent Mushrooms Oyster Mushrooms, sliced
3 cups vegetable broth (or chicken broth)
2 Tablespoons tomato paste
2 jiggers (3 ounces) white port or cream sherry (I used cream sherry.)
3 large egg yolks
2 Tablespoons freshly grated Parmesan cheese
½ cup parsley, minced

Heat the oil and butter in a soup pot. Sauté the onions and the garlic until translucent. Add the mushrooms. Cover and cook on medium heat until mushrooms are tender. Add the broth, tomato paste and sherry. Add salt and pepper to taste. Simmer 10 minutes. Meanwhile, in a small bowl, beat the egg yolks and then mix in the cheese and parsley. When the 10 minutes is up, dip out about 2 cups of the soup into the bowl of egg yolk mixture. Stir until well blended. Add this mixture back into the soup. Simmer for 5 minutes. Serve with your favorite bread.