Recipe courtesy of San Shoppell, Destination Chef, 808-218-1541
Yield: 4 servings as appetizer, 2 as main course
Preparation Time: Total 25 minutes
2 or 3 Hamakua Ali’i Mushrooms (depending on size)
1 tbsp Naked Cow Dairy Butter, unsalted
1 tbsp Extra Virgin Olive Oil
1 Ear Fresh Waimanalo Country Farms Sweet Corn
½ cup Aloha Silken Tofu, cut into ½ inch cubes
2 tbsp Miso Paste
1 cup Water
½ tsp Fish Sauce
½ cup Ostuji Farms Purslane Leaves, removed from stems
- In a small bowl combine the miso, fish sauce and water together and set aside.
- To remove the corn kernels from the cob, gliding the knife down the cob, not to close to the hard cob center. Using the back of the knife scrap the hard cob to remove the pulp left on the cob. Set this aside.
- Prepare the mushrooms by slicing them about a 1/4 inch thick lengthwise. Using the tip of the knife make light crosshatch marks in the mushroom.
- Over high heat, melt the butter with the olive oil in a frying pan. Once hot add the mushroom slices and press with another pan that fits in the frying pan. Cook for 2-3 minutes until golden brown and then repeat for the other side. Once the mushrooms are done, remove them from the pan and set aside.
- Reduce the heat and in the same pan sauté the corn kernels and pulp until they start to soften and become golden brown.
- Add tofu and the reserved miso liquid and bring to a simmer.
Using a slotted spoon place corn and tofu serving in the middle of a shallow bowl. Place two seared mushroom slices on the corn and tofu. Ladle broth around the corn and tofu. Garnish with the purslane leaves.
Torn arrugla or parsley leaves may replace the purslane.
This dish may be made VEGAN by using only Olive Oil and omitting the fish sauce.
Frying Pan with an additional pan that will fit inside it
Small Bowl (2)