2.5 cups nama yuba
1/4 cup extra virgin olive oil
1/2 -1 Tablespoon kosher salt
2 lbs wild mushrooms (a mix of shiitake, trumpets, chanterelle, nameko) cut thick, irregular shapes
1/4 cup butter / olive oil
2 Tablespoon butter, cold, cubed
1 Lemon, zest and 1 Tablespoon juice
1 cup French cured olives, pitted, halved
2 Tablespoon chives, chopped
Some Truffle oil
Urfa Biber pepper flakes
Mix nama yuba with lemon zest, salt and olive oil. Set aside.
Heat a pan on high with butter or olive oil, and saute mushrooms till golden. Add salt and lemon juice. Then add in butter to finish. Remove from heat.
Place mushrooms on a serving plate. Top with a dollop of lemony nama yuba. Top with olives and chives. Drizzle with truffled oil and garnish with urfa pepper flakes.
credit: Flavor Explosions