Mushrooms Umami

Ingredients for 4 servings:

• 300 g mushrooms, e.g. B. Mushrooms
• 1 garlic clove(s), 1 – 2
• 30 g tofu *, fermented, Asian, white, equivalent to 3 cubes
• 1 tsp tapioca starch
• oil
• possibly water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

with a “cheese note” from Asian fermented tofu

Finely chop the mushrooms and add them to the pan with a little oil. Finely chop the garlic and stir in, then crush the tofu and coat well. Fry until the mushrooms have lost their moisture. Add the tapioca starch to thicken the released liquid into a sauce. If necessary, thin with water or the tofu juices. No additional seasoning is necessary. *We use Asian fermented tofu, such as those from Eaglobe or Wangzhihe. It is very aromatic and tastes similar to Roquefort. This is not the European fermented tofu suggested by Feto or Nagel, which doesn’t achieve the cheesy flavor.