Pan-Seared Oyster Mushroom with Tomato

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.