Braised Shiitake Mushrooms
with Tofu, Thai Basil & Chilies
By Hugh Acheson
Prep Time
3 hours
Number of Servings
Serves 4
Recipe Source
The Chef and the Slow Cooker by Hugh Acheson ($29.99, Clarkson Potter/Publishers, 2017)
Ingredients
- 2 Tbsp gluten-free red miso paste
- 1⁄4 cup rice vinegar
- 3 shallots, sliced into thin rings
- 2 Tbsp minced fresh ginger
- Kosher salt
- 2 lbs fresh shiitake mushrooms, stems removed, caps left whole
- 3 Thai (bird’s-eye) chilies, seeded and sliced into thin rings
- 1 small red bell pepper, seeded and thinly sliced
- 1 small yellow bell pepper, seeded and thinly sliced
- 1⁄2 lb firm tofu, cut into 1⁄2-inch-thick planks, seasoned with a pinch of salt and pressed*
- 1⁄4 cup freshly torn Thai basil leaves
Directions
- Preheat a 4-quart (or larger) slow cooker on the High setting for at least 15 minutes.
- Pour 4 cups of water into slow cooker. Add miso, vinegar, shallots, ginger, and 1⁄2 teaspoon salt, whisking well to fully dissolve miso. Add mushrooms and Thai chilies, cover with lid, and cook on High for 1 hour.
- Add bell peppers and tofu to mushroom mixture, re-cover cooker, and cook for 1 hour more, still on High setting. To finish, add basil, mix well, season with salt to taste, and serve in a deep platter or a bowl.
Nutrition Info
206 Calories, 13 g Protein, 34 g Carbohydrates, 10 g Fiber, 4 g Total fat (1 g sat), 646 mg Sodium, ★★★★★ Vitamin B3 (niacin), B6, C, Phosphorus, ★★★ Vitamin B2 (riboflavin), Potassium, ★★ Vitamin K, Magnesium, Zinc, ★ Vitamin B1 (thiamine), Calcium, Iron
Contributor
Hugh Acheson
A self-taught Chef, Hugh Acheson believes in the potential and necessity for every person to learn the skills to prepare wholesome, fulfilling meals from scratch at home.
Concurrently, preparing students to be autonomous, successful citizens who can navigate their cell phone contracts, avoid predatory loans, and fix it before they pitch it will empower the next generation to lead successful, healthy lives.
