Pan-Seared Oyster Mushroom with Tomato
- Bay leaf8 g25 kcal
- Bok choy2 piece78 kcal
- Chicken fat (schmaltz)43 g387 kcal
- Old Bay seasoning2 g6 kcal
- Oyster mushroom217 g72 kcal
- Parsley1 bunch18 kcal
- Rice noodles89 g324 kcal
- Salt5 g0 kcal
- Tomato1 piece22 kcal
- Wasabi root124 g135 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Creole-inspired comfort food: tender oyster mushroom paired with tomato and bok choy and rice noodles, finished with wasabi root and parsley and a hit of old Bay seasoning and bay leaf. 1. Pat the oyster mushroom dry and season with salt, old Bay seasoning and bay leaf. 2. Heat chicken fat (schmaltz) in a heavy pan and braise the oyster mushroom until it develops a deep golden crust, about 21 minutes. 3. Add tomato and bok choy to the pan and cook until just tender, stirring in wasabi root and parsley for fragrance. 4. Cook the rice noodles separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.