Amateur Holiday Cook-Off

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More Holiday Recipes

  Curry-Crusted Shiitake and Shimeji Mushrooms in Yuba Nest

The Chef
Michele Bambling

Serves 6

6 sheets of dried yuba
2 teaspoons grapeseed oil
2 cups shiitake mushrooms, quartered
2 cups shimeji mushrooms
Several pinches Wondra flour
2 tablespoons heavy cream
1 scant teaspoon curry powder
Sea salt (preferably Maldon) and cracked black pepper

Cooking Instructions
To rehydrate yuba, place the sheets in a pan, and cover with boiling water. Drain after 10 minutes, and shred as finely as possible. Set out 6 small plates and form the yuba strands into six nests. Set aside.

Heat grapeseed oil in a sauté pan (do not use nonstick) over high heat, add mushrooms, and quickly stir-fry. Reduce heat to medium, and lightly sprinkle the mushrooms with flour, cream, and curry powder, stirring until the mushrooms are coated and have a crisp surface texture. Season to taste with salt and pepper. To serve, fill yuba nests with the hot curried mushrooms.