When it comes to dried mushrooms, a few go a long way. Here, 7 dried shiitakes are all it takes to flavor fritters and sauce. You can substitute any dried mushroom in the fritters and use button mushrooms in the sauce, if necessary.
- 1 0.5-oz. pkg. dried shiitake mushrooms (7 mushrooms), divided
- 1 14-oz. pkg. firm tofu, drained on paper towels
- 1 small carrot, grated (1/2 cup)
- 5 green onions, finely chopped (1/2 cup), divided
- 3 Tbs. panko breadcrumbs
- 1 large egg
- 1 tsp. grated fresh ginger
Enoki Mushroom Sauce
- 2 Tbs. low-sodium soy sauce
- 2 Tbs. mirin (rice wine)
- 1 7-oz. pkg. enoki mushrooms, cut into 1-inch pieces (1 cup)
- 1 tsp. cornstarch
1. Place shiitake mushrooms in bowl and cover with 1 cup boiling water. Let stand 30 minutes.
2. Preheat oven to 350°F. Line baking sheet with foil, and coat with cooking spray. To make Fritters: Drain shiitakes, and reserve liquid. Slice, and set 3 aside for sauce. Mash remaining shiitakes, tofu, carrot, ⅓ cup green onions, breadcrumbs, egg, and ginger with hands until tofu is well blended and no large chunks remain. Season with salt and pepper.
3. Shape shiitake mixture into 16 mounds with ice cream scoop, and place on prepared baking sheet. Flatten, and spray with cooking spray. Bake 15 minutes. Flip fritters, and bake 15 minutes more, or until crisp and golden brown.
4. To make Mushroom Sauce: Bring ¼ cup reserved soaking liquid, soy sauce, mirin, and reserved shiitakes to a boil in saucepan over medium-high heat. Add enoki mushrooms, and simmer 2 minutes. Whisk together cornstarch and 1 tsp. water in bowl. Stir cornstarch mixture into sauce, and cook 1 minute more. Drizzle sauce over fritters, and sprinkle with remaining green onions.
- Calories: 229
- Carbohydrate Content: 18 g
- Cholesterol Content: 53 mg
- Fat Content: 10.5 g
- Fiber Content: 6 g
- Protein Content: 20 g
- Saturated Fat Content: 1.5 g
- Sodium Content: 466 mg
- Sugar Content: 4 g