Mushroom Toast and Fried Tofu Recipe Video
Ingredients
| Button mushrooms | 1 Cup (16 tbs) | |
| Shallot | 1⁄2 Cup (8 tbs), sliced | |
| Garlic cloves | 2 Medium | |
| Cognac | 1 Cup (16 tbs) | |
| Cream | 1 Cup (16 tbs) | |
| Parsley | 1 Teaspoon, finely minced and frozen (1 Dorot brand cube) | |
| Basil | 4 Teaspoon, finely minced and frozen (1 Dorot brand cube) | |
| Beurre manie | 2 Tablespoon | |
| Onion | 1 Large, sliced | |
| Zucchini | 1⁄2 Medium, rougly julienned | |
| Summer squash | 1⁄2 Medium, rougly julienned | |
| Roma tomatoes | 2 Medium, deseeded and rougly julienned | |
| Linguine pasta | 2 Cup (32 tbs) | |
| Spinach leaves | 7 Large | |
| Black pepper | 1 Pinch, freshly milled | |
| Tofu | 200 Gram | |
| Hollandaise sauce | 2 Tablespoon | |
| Parsley sprigs | 2 Medium |
Nutrition Facts
Serving size
Calories 1470 Calories from Fat 250
% Daily Value*
Total Fat 29 g44.4%
Saturated Fat 13.3 g66.6%
Trans Fat 0 g
Cholesterol 74.6 mg24.9%
Sodium 1361.4 mg56.7%
Total Carbohydrates 243 g81%
Dietary Fiber 36.6 g146.2%
Sugars 66.6 g
Protein 68 g136.4%
Vitamin A 2298% Vitamin C 656.8%
Calcium 158.2% Iron 208.6%
*Based on a 2000 Calorie diet
Directions
1. Cut a thick slice off a mushroom toast and remove its edges.
2. In a pan melt butter and toast the sliced mushroom toast.
3. In another pan, melt butter add chopped shallots, garlic and cut up mushrooms.
4. Add a little cognac and flambe to deglaze.
5. Add whole cream, parsley, cilantro and basil.
6. Add a little beurre manie or roux and stir to thicken.
7. In another pan heat together olive oil and butter and add garlic, onion, zucchini, summer squash and roma tomatoes and stir.
8. Add linguini pasta and spinach and black pepper and toss.
9. Slice a tofu, coat with flour, beaten egg and bread crumbs and deep fry in a pan of hot oil until golden brown.
SERVING
10. On a plate place a toasted tofu, spoon over the mushroom sauce and hollandaise sauce.
11. In another serving plate spread the linguini pasta, top with deep fried tofu and if desired tomato concasse with garlic and parsley.
Chef
