Tofu & Eryngii on toast

Ingredients; for the dressing: Honey 1tbsp, dark soy sauce 1tsp, light soy sauce 1tsp, fish sauce 1/2 tsp, wasabi - recipe: tofu 150 gr, 2 or 3 big king brown mushrooms (eryngii), garlic 1 clove, fresh ginger 2 cm, pink Himalaya salt, black pepper, cayenne pepper, paprika powder, rice wine 1 tbsp, basil, sunflower oil 3 tbsp, sesame oil a few drops, toast to your liking

Slice the mushrooms lengthwise, 5mm thick. Chop garlic and ginger very fine. preheat the oven, we need about 200°. Toss the mushrooms in a baking tray, cover with 2 tbsp sunflower oil, add a bit of black pepper, a little salt, garlic and ginger. Cover the tray with aluminium foil. Put in the oven, after 15 to 20 minutes, open the lid and add 1 tbsp of rice wine. cover and leave in the oven for 5 more minutes.
Slice tofu into litle squares about 5 mm thick, dust wiyh cayenne pepper and paprika powder. Heath a frying pan, add 1 tbsp of sunflower oil. Fry tofu on medium heat, until nicely coloured. Place tofu on kitchen paper to absorb oil.
Dressing; Mix the honey, dark soy sauce, light soy sauce and fish sauce in a small bowl.
Take a piece of toast (warm), put two slices of tofu as a base, add mushrooms (leave most of the garlic and ginger in the cooking tray). Dress with 1 tsp of the honey mixture, add a touch of black pepper and pink salt. Put the toast on a plate dress the plate with some wasabi and a few drops the honey mixture and sesame oil. finish with a little basil. You can use all kinds of toast, I used a soft Swedish toast.
If you are vegetarian or vegan, eliminate the fish sauce from the recipe.

Paksoi, mushrooms and tofu

ingredients; tofu 200gr, paksoi 1, small eryngii (king oyster) mushrooms 100gr, flour 50gr, 1 red chili, fish sauce, mushroom sauce, garlic 1 clove, water 2 tbsp, chili oil 2tbsp, sunflower oil 25 cl, sugar 1 teaspoon

Cut the tofu into small bite size cubes. Put the flour in a bowl (you can add some parsley and other spices). Poor the sunflower oil in a small cooking pot and heat.
Slice the mushrooms lengthwise (5 mm thick). cut the paksoi in bite size pieces, keep the leaves ans the hard parts apart.
Heath a wok add the chili oil and the finely chopped chili. stir fry for 1 minute. Add the mushrooms and stir fry for 2 more minutes. Now add the hard parts of the paksoi and stir fry for 5 more minutes.
add some water if it is too dry and add the smashed garlic.
Meanwhile deep fry the tofu until golden brown.
Add the leaves from the paksoi, stir fry for 1 to 2 minutes. Add  fish sauce, sugar  and tmushroom sauce to the mushrooms and paksoi. Cook for 1 minute and turn off the heat.
Serve with noodles or rice

noodles and mushrooms

Ingredients; noodles 250gr, oyster mushrooms 150gr, king brown mushrooms 150gr, sunflower oil 3tbsp, sambal 2 tsp, fish sauce 1 tbsp, mushroom sauce 1 tbsp, light soy sauce 1 tbsp, water 2 tbsp, spring onions 2, vegetarian wok strips or mock meat 150gr, garlic 1 clove.

Slice the king brown mushrooms lengthwise into 3 to 5 mm thin strips, brush with some oil and grill. Set aside. heat a wok, add sunflower oil. Add sambal and fry for a minute. Add the wok strips and fry until golden brown. Add the oyster mushrooms and fry on high heat for about 5 minutes (add a little water while frying) add diced garlic, fish sauce, light soy sauce, mushroom sauce and water. fry for 2 minutes and add boiled noodles. Serve and dress with king brown mushrooms and diced spring onion.

Mushroom soup with chili oil and deep fried noodles

Ingredients; 1 red onion, sliced mushrooms 250gr, grilled chicken 150gr ( or egg tofu for vegetarians ), coconut milk 25cl, palm vinegar 2tbsp, palm sugar 2tsp, sambal 1 tbsp, fish sauce 2tbsp, mushroom sauce 1 tbsp, 1 tom yum cube stock or chicken stock, dried noodles 30 gr, sunflower oil 25cl, chili oil, water 30cl

Heat a wok, add 2 tbsp of sunflower oil. Add sambal and stir fry for 1 minute, add finely chopped onion and fry until soft. Now add the coconut milk, water and stock cube and bring to the boil.
Add sliced mushrooms, sugar and vinegar. Cook for 5 to 10 minutes.
Meanwhile heat the rest of the sunflower oil in a small cooking pot, fry the noodles for 1 to 2 minutes and place on some kitchen paper to absorb the oil.
Add fish sauce, mushroom sauce and the diced chicken to the soup. Bring to the boil and add more fish sauce or vinegar if you like. Serve hot, add some drops of chili oil and dress with some crisp noodles.

For a vegetarian version replace the chicken with egg tofu.

Mushroom soup

Ingredients; 1 small onion, fresh ginger 2 cm, dried shiitake 25 gr, oyster mushrooms 150 gr, champignon mushrooms 150 gr, fish sauce 2 tbsp, 2 red chili's, light soy sauce 2 tbsp, lemon grass 2 stalks, garlic cloves 2, juice of 1 lime, sunflower oil 2 tbsp, palm sugar 1 tsp, 3 to 5 lime leaves, vegetable stock 25 cl, noodles 100 gr.

Soak the dried mushrooms in warm water (about 20cl), about 30 minutes.
Chop the onion, chili's and ginger finely. Heat a wok, add oil then the onion, chili and ginger. Fry for a few minutes. Add the mushrooms and stir fry for 2 to 3 minutes.
Poor the dried mushrooms and the liquid into the wok. Add vegetable stock, garlic, fish sauce and soy sauce. Bring to the boil. Squash the lemon grass, add lemon grass, half the lime juice and the sugar to the soup. Boil for a few more minutes and taste. Add more lime juice if needed. Now add the noodles. Boil until the noodles are soft. Turn of the heat and add the shredded lime leaves. Ready to serve.
If you want vegan forget about the fish sauce or replace with mushroom sauce.

Beef teriyaki fusion style!

Ingredients; big mushrooms 8, spring onions 8, potatoes 6, rump-steak 4 (100 gr each), salt, dark soy sauce 3 tbsp, mirin 3 tbsp, rice wine 3 tbsp, teriyaki sauce 1 tbsp, garlic 2 cloves, fresh ginger 2 cm, sunflower oil 4 tbsp

Boil the potatoes in salted water until done.
Mix the soy sauce, mirin, rice wine and teriyaki sauce in a cup. Add sliced ginger and finely cut garlic.
Make a cross like incision on top of the mushrooms. chop the spring onions in to 5 cm pieces. Cut the boiled potatoes in quarters.
Heat a wok and add 2 tbsp of oil. Add the mushrooms and fry for about 5 minutes. Stir constantly and add a splash of water if necessary. Put the mushrooms in a bowl. Fry the spring onion for 1 min., and put them in the bowl. Fry the potatoes for 2 to 3 minutes and add them to the bowl.
Make sure the wok is very hot, and add 2 tbsp oil. Fry the rump-steak 1 min. each side. Fry them one at the time. Put aside. Add the bowl of vegetables to the wok, add the sauce mixture. Once it is cooking add the steak. Cook for to more minutes.
If the sauce is to thin for your liking; mix a tsp of potato flower with 2 tbsp of water. Add to the cooking food while mixing well for 1 minute.

Meatballs and mushrooms

Ingredients
- meatballs: minced beef 200gr, 1 egg, breadcrumbs 75gr, fish sauce 2 tbsp, pepper, salt, paprika powder 1 tsp, chili flakes 3 tsp, sunflower oil 2 tbsp
- dish: mushrooms 200gr, 1 medium sized onion, fresh ginger 2cm, 1 red chili pepper, fish sauce 2 tbsp, garlic 2 cloves, coconut milk 25cl, turmeric 2tsp, 1 lime, sunflower oil 2 tbsp, beef or vegetable stock 15cl
- Vegetarian: vegetarian meatballs

Meatballs; mix all ingredients well. Make small meatballs. Heath a frying pan add oil. Fry the meatballs until they are almost ready.
Take a large frying pan. Heath add oil and finely chopped onion, chili and ginger. Fry for a few minutes and add the sliced mushrooms. De-glaze the frying pan with the stock. After about 5 minutes add the coconut milk and bring to the boil. Cook for a few minutes and add your chopped garlic, fish sauce and turmeric. Add the meatballs. Turn down the heat and let it simmer on a low fire until it thickens. Add some lime juice to your taste.
Serve with rice or naan bread.
For a vegetarian meal, use vegetarian meatballs and -stock.

Recipes: Beef and mushroom

Ingredients: dark soy sauce 3 tbsp, mirin 2 tbsp, sake 1 tbsp, teriyaki sauce 1 tbsp, ginger 1,5 cm, garlic 1 clove, palm-sugar 2 tsp, lemon juice 2 tbsp, sesame seeds 2 tbsp, 4 chili peppers, 1 onion, 8 big mushrooms, sunflower oil, beef 250 gr (steak)

 

Mix soy sauce, mirin, sake and teriyaki sauce in a bowl. Add the finely chopped ginger and garlic and mix well. Slice the chili peppers and onion. Dissolve the sugar in a little water. Add oil to a hot frying wok and fry the chili peppers for a minute. Set a side. Fry the onions for about 5 to 6 minutes and set a side. Add some more oil in de wok and fry the whole mushrooms. Once they start coloring add a little water. Continue until they are soft and set a side. Cut up the beef in small strips and fry them for a minute on each side. Set a side.

Pour the sugar mixture in the wok. When it cooks add the lemon juice. After a minute add the soy mixture. Cook on a high temperature for 2 to 3 minutes add onions and mushrooms cook for 1 minute more and add the Beef.

Dress a plate with the beef and vegetables, and add some chili and roasted sesame seats. Serve with rice.

recipes: tofu & mushroom noodles.

Ingredients: Cornstarch 50 gr, plain flour 25 gr, Rice wine 2 tbsp, Water 10 cl, Paprika powder, Curry powder, Pepper, Salt, Mushrooms 250 gr, Noodles 200 gr, Silken tofu 250 gr, 1 lemon, sugar 1 tbsp, Fish sauce 2 tbsp, mushroom sauce 1 tbsp, Sambal 1 tbsp, oil.

Mix the cornstarch, flower, rice wine and water so you end up with a smooth pancake like mixture . Add some pepper, salt, curry powder and paprika powder.
Cut the silken tofu gently into small cubes, add to the mixture and fry in plenty off sunflower oil until golden brown.
Bring plenty of water to the boil and add the noodles.
Heat a wok, add 2 tbsp of oil, add the sambal fry for 1 minute and add the mushrooms. After a few minutes add juice of half a lemon, and the zest of the lemon. Add sugar, a little fish sauce and mushroom sauce.
Drain the noodles and mix with the mushrooms. Serve with the fried tofu on top.

recipes: Panang chicken and mushroom

Ingredients; sunflower oil 2 tbsp, coconut milk 0,5 L, garlic 6 small cloves, chicken (breast) 200 gr, fresh ginger 3 cm, panang curry paste 80 gr, lime leaves 5,  onion medium sized 1, mushrooms 300 gr, lemongrass 2 stalks, fish sauce 2 tbsp, lime 1, red chili pepper 2, palm sugar 25 gr

Fry the roughly chopped onion and sliced chili for a few minutes in the oil. Add the panang paste and fry for one more minute before adding the coconut milk. Let it simmer for about 5 minutes (until oil comes on top) and add sliced ginger, garlic (just bash it) , the lemongrass (cut in 3 and bash it) and sugar. Cut the mushrooms in half and add together with the diced chicken. Cook softly until ready and finish of with fish sauce and lime juice. taste and take of the fire before adding the shredded lime leaves. Serve with rice. You use more or less curry paste and chili peppers, this is medium spicy.

For a vegetarian meal you can add mock meat instead of chicken.