Mushroom white mixing
Fry the mushrooms thoroughly to remove any moisture.
How to make it
1
All the mushrooms are easy to eat and chop them, dry roast them in a frying pan without oil until they have a little water drained and reach about half the amount, then put them in a batter and cool. (If you mix it with tofu, the temperature difference will make it easier to decay, so make sure to let it cool before mixing.)
2
Combine [A] in a bowl and mix well until the tofu is no longer in shape. (Blue cheese has different salt content depending on the product, so if it tastes less, add a little more soy sauce.)
3
Once the mushrooms have cooled, add them to the bowl and mix them all to complete. Place in a bowl and top with pink pepper to add color.
Ingredients for 3 people
-
- Eringi
- 30g
-
- Shiitake
- 30g
-
- mushroom
- 30g
-
- Enok
- 30g
-
- Maitake
- 30g
-
- Shimeji
- 30g
-
[A]
- Baked tofu
- 150g
-
- Blue cheese
- 30g
-
-
Olive Oil
Ardoino Extra Virgin - 2 tbsp
-
Olive Oil
-
- Sesame paste
- 10g
-
- White sweet potato
- 10g
-
- Light soy sauce
- 1 tsp
-
- For pink pepper
- Small amount
[PR]
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Seasonal Recommendations
As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
