Miso Mushroom & Tofu Chili
Miso Mushroom & Tofu Chili
w/ Chardonnay Soaked Parmesan.
Ingredients:
Miso Mushroom & Tofu Chili
Makes roughly 4-5 servings
Portobello 130g
King Trumpet 130g
Kidney Beans 130g
Tofu, Medium Firm 275g
Sweet Onion 30g
Celery 30g
Garlic 8g
Red Miso 35g
White Wine 75 ml
Mirin 15 ml
Vegetable Stock 75 ml
Cream of Mushroom 298g
Cumin 2tsp
Oregano 1 tsp
Smoked Paprika 1 Tbsp
Tamari To Taste
Salt To Taste
Black Pepper To Taste
Chili Oil To Taste
Mushrooms As An Entree
Portobellos and King Trumpets make for a great alternative to beef in this vegetarian take on the classic Texan dish.
*When choosing mushrooms for this recipe and others alike, look for ones that hold up to longer cooking times while carrying a deep savory taste.
*Other often readily available choices include Creminis, Oyster Mushrooms, as well as certain Button Mushrooms.
Method:
Making the Miso Mushroom & Tofu Chili:
Mushroom 101
in a large pot, brown diced portobellos and trumpets over medium high heat and cook until roughly 60% of water weight has been removed. Season with smoked paprika and set aside.
*When working with mushrooms, be sure to clean them by wiping them with a damp cloth removing any dirt. If you find the batch to still carry dirt, feel free to soak them in cold water for 2 minutes until the dirt loosens up, while continuously swishing the mushrooms around with your fingertips.
*Mushrooms are like sponges and easily soak up liquid, so be sure to dry them in it’s entirety to ensure a nice sear is secured.
*For mushrooms it is best to season in the later as apposed to early on.
Miso Mushroom & Tofu Chili Continued
in a large pot over medium heat, sweat down onions, garlic, and celery until fragrant and the onions becomes translucent. Add in the tofu along with the miso paste. Season lightly w/ salt and continue to cook, stiring to coat.
Two minutes into the cooking process, deglaze the pan with white wine and mirn, followed by warm vegetable stock.
Return mixed mushrooms to the pot of tofu along with kidney beans, cumin, oregano and smoked paprika and simmer over medium low heat for 10-12 minutes, while stirry ocassionally.
Season with tamari, salt and black pepper to taste.
Assembly:
to assemble, spoon 3-4 large scoops of chili into a bowl. Top with desired amount chili oil and freshly grated parmesan cheese. Mix, and dig in! Enjoy.