MUSHROOM STICK AND POKE RECIPES

ENOKI MUSHROOM AND TOFU POKE BOWL

Enoki MushroomsServes 4 (Bowls)Prep Time: 1 hour | Cook Time: 15 minutes

Provided by guan1211

Number Of Ingredients 24

Ingredients

4 bunches enoki mushrooms
1 1/2 tablespoon sesame oil
1 clove of garlic, minced
2 tablespoon soy sauce
1/2 teaspoon chili flakes, or to taste
1 (14 oz) pack firm tofu
2 tablespoon soy sauce or tamari
2 teaspoon rice wine vinegar
2 teaspoon sesame seeds
1 garlic clove, minced
1 inch knob fresh ginger, finely grated or minced
1 tablespoon sesame oil
1 cup seaweed salad
1 Japanese cucumber (or 2 Persian cucumbers), peeled and sliced or chopped
1 ripe mango, peeled and diced
1 cup shelled edamame
3/4 cup grape tomatoes, halved
2 avocados
Pickled ginger or beni shoga
Sesame seeds
Scallions, sliced
2 cups cooked rice
1/4 cup ponzu sauce
2 tablespoon toasted sesame seeds, to garnish

Steps:

To Marinate the Tofu:
To Cook the Rice:
To Sauté the Enoki:
To Prepare the Additional Toppings:
To Assemble the Bowls:

MUSHROOM SEASON RECIPES - MSMARMITELOVER.COM

This pie was originally created for my book V is for Vegan (Quadrille) but feel free to use non-vegan products.

Provided by msmarmitelover

Categories Main Course vegan main course

Yield 6

Number Of Ingredients 15

Ingredients

500 g plain flour
1 tsp sea salt
150 ml olive oil, frozen for a couple of hours before using
50 ml iced water
1 tsp cider vinegar
3 tbsp olive oil
3 shallots, finely chopped
2 garlic cloves, finely chopped
750 g wild mushrooms
100 ml double cream or soya cream
200 ml vermouth or white wine
salt and pepper
12 stemmed mushrooms for decoration
a little butter or vegan equivalent for brushing
a little milk or vegan equivalent for glazing

Steps:

For the pastry:
For the filling:
To assemble the pie:
For decoration:

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