Mushroom-tofu Ragout with Dark Black Tea-plum-soy Sauce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g mushrooms, brown (preferably the thick ones)
- 3 medium onion (s)
- 200 g plums
- 200 g smoked tofu
- 1 bunch parsley
- 300 ml tea, black (e.g. leftover from the breakfast table or freshly brewed)
- 100 ml soy sauce
- 1 tablespoon sugar, unrefined darker, (cane sugar molasses or similar)
- 2 teaspoons, heaped potato flour or starch
- 1 teaspoon pepper, white or black
- 1 kg potato (s), floury
- 3 tablespoon vegetable oil, (good olive oil or similar)
- possibly spice mixture, (wild spice)
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and put them in salted water, cook on a low flame for 25-30 minutes.
- Peel the onions, cut into rings, fry them in a pan with the oil, add a little salt. Wash and core the plums and cut into small pieces. Cut the smoked tofu into 2-3mm thin strips. Add the plums and tofu to the onions, cover with the lid and let simmer on a low heat.
- Clean the mushrooms, cut into large pieces (or not at all) and fry in a second pan with a little oil and salt for 10 minutes.
- Mix the tea, soy sauce, sugar and potato flour well and add to the steaming onions, plums and tofu, stir well immediately (the potato flour makes the sauce thick). Add pepper. Add the fried mushrooms to the sauce. Let the ragout steep on a low flame. Finely chop the parsley and stir into the ragout. Season to taste with salt and pepper, if available, add some wild game seasoning mix.
- Drain the potatoes, allow to evaporate for a minute or two, distribute on the plates. Pour the ragout over it.
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