Wednesday, May 21, 2008

Morel Mushrooms, Lentils and Smoked Tofu Lettuce Cups

Dinner 5/21

Morel Mushrooms, Lentils and Smoked Tofu Lettuce Cups

The night after a wine tasting/pairing dinner we usually eat leftovers -- in this case lentils and lettuce cups to which we added some twice-fried smoked tofu and morels we scored at Whole Foods...

mmm... morels

Originally, the French lentils were pressure cooked in veg stock, along with some herbes de provence and an onion studded with two cloves -- if you don't have a pressure cooker, just cook them in veg broth with the onion/cloves for 45 minutes or until tender. Add salt and pepper to taste.

The morels were cut in half and briefly rinsed, as "stuff" likes to hide in the folds of the mushrooms. Then they were pan-fried with a little olive oil until cooked through, and seasoned with a little tamari and pepper.

The tofu was portioned into eight rectangular cutlets and smoked (in a stove top smoker box) with alder wood for 20-25 minutes. Then they were wok-fried on med-high heat with canola oil until golden, Then turn the heat down to low, and splash with 1 tbs. of tamari and fry for another 2-3 minutes, turning occasionally to coat the tofu with the tamari. Remove to a plate and let cool for 5 minutes. Cut the tofu diagonally into strips, return it to the wok with 1 tsp. of oil and stir-fry for another 3-4 minutes to crisp up the freshly cut sides -- and if you like another 1 tsp. of tamari.

Rinse and drain the lettuce, trim any thick stem pieces and place in a bowl. Add the lentils and tofu, top with morels.

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