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