Lion's Mane Mushroom Laksa
Chef
Alex Ulrich
Hospital
Marshfield Medical Center
Prep time
30 minutes
Cook time
25 minutes
Yield
20 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
1 pound red Fresno chili peppers, ribs and seeds removed
1 pound shallots
½ cup garlic cloves
4 stalks lemongrass, outer layer removed
¾ cup chopped ginger
1 cup canola oil
1 cup water
½ tablespoon turmeric
1 tablespoon ground coriander
1 tablespoon cumin
1 tablespoon togarashi
2 pounds lion's mane mushrooms, ¼-inch sliced
2 pounds firm tofu, diced
1 gallon water
4 ounces low-sodium vegetable base
2 tablespoons kosher salt
¼ cup soy sauce
¾ cup fresh lime juice
¼ cup brown sugar
1 ¼ pounds rice noodles, cooked according to package directions
3 ½ pounds bok choy
4 limes, cut into sixths for garnish
3 red Fresno chili peppers, thinly sliced for garnish
1 ½ cups fresh cilantro leaves, pulled for garnish
¼ cup togarashi, for garnish
1 pound shallots
½ cup garlic cloves
4 stalks lemongrass, outer layer removed
¾ cup chopped ginger
1 cup canola oil
1 cup water
½ tablespoon turmeric
1 tablespoon ground coriander
1 tablespoon cumin
1 tablespoon togarashi
2 pounds lion's mane mushrooms, ¼-inch sliced
2 pounds firm tofu, diced
1 gallon water
4 ounces low-sodium vegetable base
2 tablespoons kosher salt
¼ cup soy sauce
¾ cup fresh lime juice
¼ cup brown sugar
1 ¼ pounds rice noodles, cooked according to package directions
3 ½ pounds bok choy
4 limes, cut into sixths for garnish
3 red Fresno chili peppers, thinly sliced for garnish
1 ½ cups fresh cilantro leaves, pulled for garnish
¼ cup togarashi, for garnish
preparation
Instructions
1. Divide garlic, ginger, lemongrass, shallots, Fresno peppers, water, and oil into 2 batches.
2. In a blender, process each batch until fully blended into a homogeneous mixture.
3. In a pot over medium heat, cook blended mixture for 15 minutes, stirring to prevent burning. Two minutes before finishing, add turmeric, ground coriander, cumin, and togarashi, stirring continuously.
4. In a separate pot, bring 1 gallon water to a boil and whisk in vegetable base.
5. Combine vegetable stock with blended mixture and whisk to combine. Add coconut milk and reduce to a simmer. Whisk in lime juice, brown sugar, soy sauce, and salt.
6. Lightly mist a flattop with cooking spray and place lion's mane mushroom slices on surface. Cover with sheet tray to steam. After 3 minutes, flip and repeat. Cool slightly, then shred into large textured chunks.
7. Pull bok choy leaves from core, wash thoroughly, and steam for 3 minutes until tender and bright green.
8. Steam diced tofu until internal temperature reaches 165 degrees.
9. To plate, place 1 ounce rice noodles in bottom of bowl.
10. Ladle 8 ounces laksa broth over noodles.
11. Bundle 4 bok choy leaves and place in bowl.
12. Add 1 ½ ounces lion's mane and tofu to bowl.
13. Garnish with 1 lime wedge, a pinch of togarashi, and cilantro leaves. Serve immediately.
2. In a blender, process each batch until fully blended into a homogeneous mixture.
3. In a pot over medium heat, cook blended mixture for 15 minutes, stirring to prevent burning. Two minutes before finishing, add turmeric, ground coriander, cumin, and togarashi, stirring continuously.
4. In a separate pot, bring 1 gallon water to a boil and whisk in vegetable base.
5. Combine vegetable stock with blended mixture and whisk to combine. Add coconut milk and reduce to a simmer. Whisk in lime juice, brown sugar, soy sauce, and salt.
6. Lightly mist a flattop with cooking spray and place lion's mane mushroom slices on surface. Cover with sheet tray to steam. After 3 minutes, flip and repeat. Cool slightly, then shred into large textured chunks.
7. Pull bok choy leaves from core, wash thoroughly, and steam for 3 minutes until tender and bright green.
8. Steam diced tofu until internal temperature reaches 165 degrees.
9. To plate, place 1 ounce rice noodles in bottom of bowl.
10. Ladle 8 ounces laksa broth over noodles.
11. Bundle 4 bok choy leaves and place in bowl.
12. Add 1 ½ ounces lion's mane and tofu to bowl.
13. Garnish with 1 lime wedge, a pinch of togarashi, and cilantro leaves. Serve immediately.
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