Beancurd Sheet with Pumpkin, Mushroom and Herbs
by Ling
@ 22 Oct 2013
Ingredients
300g (each) maitake mushrooms,
oyster mushrooms
and pumpkin, trimmed and cut into cubes
100g shallots, peeled and brunoised
20g garlic cloves, peeled and brunoised
40g butter
10g (each) chopped sage, chive and parsley
5g chopped thyme
Salt and freshly ground black pepper, to taste
8 bean curd sheets
Egg wash, for glazing
Brown butter, for pan-frying
Pumpkin purée, for serving
Bean curd sheet crisps, for garnishing
Preparation
Sauté the maitake mushrooms, oyster mushrooms and pumpkin cubes in a frying pan until softened. Add in the brunoised shallots and garlic and continue to sauté until fragrant. Add in the butter and mix well. Add in the chopped sage, chive, parsley and thyme and season with salt and freshly ground black pepper to taste. Remove frying pan from the heat and set aside the mixture to cool. Once cooled, spoon the sautéed mushrooms and pumpkin mixture onto the centre of each bean curd sheet. Roll the bean curd sheet to form a cylinder and then seal and glaze the roll with the egg wash.
Pan-fry the bean curd rolls in brown butter until golden browned on all sides and cut into halves.
Spoon the pumpkin purée onto each serving plate and top with the halved pan-fried bean curd rolls. Garnish with a bean curd sheet crisp.
Serves 4
