Roast Mushrooms with Tofu Cream and Truffle Ponzu

How to make Zuu’s Roast Mushroom with Tofu Cream and Truffle Ponzo from Episode 1 of Big Eats!

Roast Mushrooms with Tofu Cream and Truffle Ponzu

Serves 4


For the tofu cream:

300g tofu or smoked tofu 1 tbsp white miso paste

For the truffle ponzu:

50ml tamari or soy sauce 30ml water 30ml yuzu juice 15ml truffle oil Pinch sugar

For the mushrooms:

800g mixed mushrooms (shiitake, oyster) Vegetable oil Pinch salt

For the garnish:

2 bunches enoki mushrooms, caps removed and stems thinly sliced Plain flour Vegetable oil for deep frying Fresh black truffle


For the tofu cream, put the tofu, miso and a splash of water into a liquidiser and blend to a smooth paste. Set aside.

Whisk together the ingredients for the ponzu sauce and set aside.

Thickly slice the mushrooms, heat a little oil in a large frying pan and add the mushrooms. Cook over a high heat for a few minutes until caramelised then season with a pinch of salt.

Toss the enoki in a little flour, then deep fry for 1-2 minutes until golden and crisp. Drain and season with a pinch of salt.

Spread the tofu cream on a serving plate, spoon the mushrooms on top and drizzle over the dressing. Top with the crispy enoki mushrooms, grate over the fresh truffle and serve.


  • Make the tofu cream
  • Make the ponzu sauce
  • Fry mushrooms on the plancha
  • Toss the enoki in flour, deep fry and drain
  • Assemble dish, garnish and serve

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