I made both chicken and tofu in one go. The tofu was tasty and we all liked it. As a carnivorous family however we preferred the chicken, which remained beautifully moist under its light and tasty coating. The noodle beds were fabulous, their crunchy outside delighting the children. And aaah the morels, amazing, delicate, and so irresistible! Their superb flavour and juices gave this dish all its children-not-watching, plate-licking, brilliance.
Smoked tofu (or chicken) with morel mushrooms and pea shoots on a crispy noodle bed
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Recipe by: Loosely inspired by Tal Ronnen's recipe here Busy:35 min, Total prep time: 35 min Serves: 4 |
Rinse the morels under running water and soak them in a water bath with a bit of vinegar for 30 sec to remove any remaining sand from their cavities (don't let them too long otherwise they will soak up the water and loose their taste). Toss the morels onto a dry, ungreased frying pan and sweat on low heat until all their juices have evaporated. Reserve.
Precooked noodles come packaged in individual squares. Unpack them carefully and sauté in hot olive oil with a sprinkle of sea salt for 4 minutes on each side, trying to keep them in their individual squarish shape. When golden on both sides, transfer onto an oven tray lined with baking paper and reserve in the oven to keep warm.
Cut the tofu into thin slices (2-3 mms). If working with chicken, flatten the breasts with a rolling pin and cut them into two pieces. Mix the flour, herbs, salt and pepper and dip the chicken/tofu pieces into the flour mix, making sure they are well coated on both sides. Sauté in a bit of olive oil for 3-4 minutes on both sides, until golden.
At the same time, sauté the morels in hot olive oil in another pan for 10 minutes. After a couple of minutes, add the white wine and season with salt and pepper. At the last minute, add the cream, a squeeze of lemon juice and half the pea shoots, and mix delicately. Cook until all the peashoots are wilted and the cream has melted into the mushrooms.
Serve the ingredients stacked on each plate as follows: start with the noodle beds, then the raw pea shoots, chicken/tofu slices and the morels.
Preheat the oven to 15o degrees C.
Rinse the morels under running water and soak them in a water bath with a bit of vinegar for 30 sec to remove any remaining sand from their cavities (don’t let them too long otherwise they will soak up the water and loose their taste). Toss the morels onto a dry, ungreased frying pan and sweat on low heat until all their juices have evaporated. Reserve.
Precooked noodles come packaged in individual squares. Unpack them carefully and sauté in hot olive oil with a sprinkle of sea salt for 4 minutes on each side, trying to keep them in their individual squarish shape. When golden on both sides, transfer onto an oven tray lined with baking paper and reserve in the oven to keep warm.
Cut the tofu into thin slices (2-3 mms). If working with chicken, flatten the breasts with a rolling pin and cut them into two pieces. Mix the flour, herbs, salt and pepper and dip the chicken/tofu pieces into the flour mix, making sure they are well coated on both sides. Sauté in a bit of olive oil for 3-4 minutes on both sides, until golden.
At the same time, sauté the morels in hot olive oil in another pan for 10 minutes. After a couple of minutes, add the white wine and season with salt and pepper. At the last minute, add the cream, a squeeze of lemon juice and half the pea shoots, and mix delicately. Cook until all the peashoots are wilted and the cream has melted into the mushrooms.
Serve the ingredients stacked on each plate as follows: start with the noodle beds, then the raw pea shoots, chicken/tofu slices and the morels.
If you cannot find fresh morels, use dry ones. They can be rehydrated with a bit of stock.
If you don't like morels (really?), use sliced chestnut or shiitake mushrooms instead. Skip the sweating part in that case, which aims to remove the toxicity of morels, which cannot be consumed raw.
If you don't like morels (really?), use sliced chestnut or shiitake mushrooms instead. Skip the sweating part in that case, which aims to remove the toxicity of morels, which cannot be consumed raw.
Ingredients
Olive oil
4 packs pre-cooked thin egg noodles
180 g morel mushrooms
4 chicken fillets or 600 g smoked tofu
4 tablespoons creme fraiche
1 squeeze of lemon
1 small glass of white wine
100 g pea shoots
4 tablespoons flour
1-1/2 tablespoons dried oregano
1 teaspoon sea salt
Freshly ground pepper
Olive oil
4 packs pre-cooked thin egg noodles
180 g morel mushrooms
4 chicken fillets or 600 g smoked tofu
4 tablespoons creme fraiche
1 squeeze of lemon
1 small glass of white wine
100 g pea shoots
4 tablespoons flour
1-1/2 tablespoons dried oregano
1 teaspoon sea salt
Freshly ground pepper
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