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Recipe: Hen of the Wood, Tofu Soubise and Mala Sauce

Plant-based restaurant, Holy Carrot, has shared the recipe for their highly popular dish: Hen of the Woods with tofu soubise and mala sauce.

The Soubise:

Ingredients:

  • 3 medium white onions (approx. 480g)
  • 250g flora plant butter (1 block)
  • 2 tbsp mirin (28g)
  • 1 tbsp rice wine vinegar (15g)
  • 1 block silken tofu (325g)
  • Salt to taste

Method:

  • Sweat the onions in butter until soft, golden and sweet smelling (around one hour), and add a pinch of salt
  • Deglaze the pan with mirin and rice wine vinegar.
  • Transfer everything to a blender along with the silken tofu and blend until completely smooth. Add salt to taste.

Mala Sauce:

(Makes multiple servings)

Ingredients:

  • 180ml roasted peanut oil or good quality olive oil (not extra virgin)
  • 1tbsp minced fresh ginger
  • 1 star anise
  • ½ small cinnamon stick
  • 1 small shallot, minced
  • 1 small garlic clove, minced
  • 2 tbsp sichuan peppercorn
  • 20g dried chillies
  • 60ml toasted sesame oil

Method:

  • Heat the roasted peanut oil in a skillet over a low flame to 175ºF / 80°C.
  • Add all of the spices and cook until the oil reaches a temperature of 225ºF / 107°C over moderately low heat. Simmer at this temperature for 5 minutes.
  • Pour the mixture into a heatproof jar and leave to cool.
  • Mix in toasted sesame oil once cooled down.

Hen of the Wood

Ingredients:

  • Hen of the Wood mushrooms (around 300g per portion)
  • Some thyme (a few sprigs)
  • Lemon
  • 2-3 cloves of garlic
  • 100g butter
  • 100ml olive oil

Method:

  • Add 50g of the butter & 50ml of the olive oil to a pan over medium heat.
  • As it starts to melt and bubble, add the mushrooms and a generous pinch of salt.
  • Let the mushrooms sit for 1 minute, basting them with some of the butter and oil in the pan.
  • Add the thyme, a piece of crushed/grated garlic, and a squeeze of the lemon juice, and shake the pan to incorporate.
  • Let sit and cook for 30 seconds.
  • Once the mushrooms are completely cooked through and caramelised, allow to rest on a tray before serving.

Serving:

  • Pour the warm soubise into a bowl, place the Hen of the Wood on top, and finally dress with the mala sauce.
  • Top with pickled seaweed.

Alternative method:

If you wanted a smokier version of the Hen of the Wood, you can cook the mushrooms over an open fire.

Method:

  • Prepare a wood fire, and once the embers are nice and hot (about 30 minutes) rub the grill grates with the oiled rag.
  • Grill the hens, turning every few minutes to brush them with oil.
  • Once the mushrooms are completely cooked through and caramelised, remove and
    serve.

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