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Golden Oyster & Waterfalls

A FUSION OF ITALIAN & JAPANESE CUISINE
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Ingredients

2 Serving Size

• Tofu (150 g or 3/4 cup)

• Golden Oyster Mushrooms
(100g or 1 1/2 cup)

• Yamabushitake Mushrooms
(50 g or 2/3 cup)

• Garlic (1 clove)

• Extra-Virgin Olive Oil
(30 g or 2 Tbsp)

• Turmeric (15 g or 1 Tbsp)

• Homemade Besciamella
(250gr or 1 cup)
• Salt
(for boiling water)
• Shirataki Noodles
(2 packages)

 

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Step-by-Step

recipe

steps1

Put a large pot of water over high. When the water starts boiling add a pinch of Salt.

steps2

Slice the Fresh Tofu and place it on parchment. Add Turmeric to marinate it.

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steps3

Rinse Tamogitake Mushrooms and Yamabushitake Mushrooms under fresh running water before slicing them in order to avoid to them becoming mushy.  Trim off the very end of the stem and slice them.

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steps4

Mince the Garlic and keep it aside.

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steps5

Heat 15g or 1 Tbsp of Extra-Virgin Olive Oil in a skillet frying pan and then add the Garlic and the Mushrooms. Sauté for about 10 minutes on a medium-low heat.

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steps6

Turn off the heat and add the freshly grated Pecorino Romano Cheese while gently mixing in order to create a creamy sauce.

steps7

Add Homemade Besciamella to the skillet frying pan and mix until creamy.

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steps8

Shirataki Noodles Preparation: Drain in a large sieve and wash under cold fresh running water Shirataki Noodles for about 2-3 minutes.

steps9

Use tongs to move Shirataki Noodles and put in the skillet frying pan together with the sauce. Stir-fry and toss for about 3 minutes.

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steps10

Serve at once using tongs. Garnish with Fresh Tamogitake Mushrooms, sprinkle with Turmeric and serve in between Fresh Tofu marinated with Turmeric.

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