Golden Chanterelle and Shiitake Mushrooms with Tofu Stir Fry on Organic Jasmine Rice, Sweet Red Chili Sauce, Cilantro Oil and Sweet Soy
By Executive Chef John Kane
Kane's Restaurant, Grass Valley, California

Serves 4

1 cup Golden Chanterelles
1/2 cup Shiitake Mushrooms (sliced)
1/2 cup Firm Tofu (cut into 1/2 in. cubes)
1/2 cup Liquid from Tofu Package - (soybean-water)
1/3 cup Pea Sprouts
1 tspn. Garlic (chopped)
1/4 cup Plum Sauce (Asian section of grocery store)
2 cups Cooked Jasmine Rice
3 tbls. Olive Oil
Cilantro Oil (see recipe)
Sweet Soy (purchase from store)
Chile Sauce (purchase Mae - Ploy brand from Store - purchase from store)

Cilantro Oil Recipe Ingredients:
2 cup Fresh Cilantro (packed, blanched)
3 tbls. Water
3 tbls. Grapeseed Oil
1 tbls. Olive Oil

Procedure for Pumpkins:
1. Drain cilantro well - remove all water. Place in blender with oil for 5 minutes or until blended well. Strain through fine sieve and refrigerate

2. Place tofu, tofu water and plum sauce together, marinate well and refrigerate for 30 minutes. Sauté chanterelle and shiitake in 1 1/2 T olive oil until just cooked. Set aside.

3. In hot skillet put 1 1/2 T olive oil add garlic and brown - add pea sprouts and sauté until sprout start to wilt. Remove from heat. Sauté tofu and marinade in hot skillet for 4 minutes until hot.

To Assemble:
Place hot jasmine rice in center of plate using 4" cake ring. Place mushrooms, pea sprouts, tofu on top and remove cake ring. Drizzle hot sweet chili sauce around plate. Drizzle cilantro oil and sweet soy around plate. Serve.

Shop at Powered by Laughing Squid