Creamy Maitake and Edamame
We modified this recipe quite a bit from the source to cut down on the cholesterol and use ingredients we had on hand. It came out very nice
Yields: 4 servings
| 8 | oz Maitake mushroom |
| 4 | oz other dried mushrooms you have on hand, shiitake, Chinese black, or dried wild mushrooms |
| 6 | oz tofu |
| 1 | tsp dried tarragon |
| 1/4 | mild onion, minced |
| 1 | large clove garlic, minced |
| 1/2 | C white cooking wine |
| 1 | bunch green onions, cut up |
| 6 | oz Edamame, cooked and shelled |
| 1 | Tbsp butter |
| 1 | Tbsp sesame oil |
| 1 | Tbsp half and half |
| 2 | Tbsp toasted pignolia nuts |
| salt and pepper to taste |
Place the edamame in boiling water for about 3 minutes. Shell if necessary. Toast the pignolia nuts on hot comal and set aside. Rehydrate any dehydrated mushrooms you will use by putting in water in microwave. Melt butter. Place onion garlic and mushrooms in skillet and stir to coat. Lower heat, cover and let mushrooms sweat. Remove lid and cook away moisture. When ingredients are dry, add the cooking wine to the skillet. Mix tofu, half & half, tarragon, & sesame oil in blender and blend. Add to skillet, along with nuts, chopped green onions and edamame. Serve over brown rice.
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