Mushroom Pad Thai

On another recent China town grocery store trip I picked up some bags of different kind of mushrooms; Bunapi (White Beech Mushrooms), Bunashimeji (Brown Beech Mushrooms) and Enoki. These mushrooms are typically used in Japanese dishes; Enoki is especially used in hot pot dishes. I've developed a strong likening for Japanese mushrooms; they tend to be more meatier and chewy than other mushrooms I'm familiar with. In Japan, the most popular mushrooms are shitake and enoki. Below is a picture of the beech mushrooms. The reason they are called beech mushrooms is because they usually grow on beech trees that have fallen down. They don't have an aroma but their texture is fantastic!

                            

Here is a picture of all the lovely mushrooms in their packaging. Enoki on the left, white beech on top right and brown beech on bottom right.

I have never cooked tempeh before so I thought this would be a great time to learn and make this a vegetarian dish. Tempeh is Indonesian and it's made from the fermentation of soy beans to solidify into a brick. I learned that it is high in protein, fiber and vitamins! Here is a picture of the tempeh I used.

                           

Mushroom Pad Thai

Ingredients:

3.5 ounces of white beech mushrooms (Bunapi)

3.5 ounces of brown beech mushrooms (Bunashimeji)

3.5 ounces enoki

Tempeh, cut into small strips

Tofu, cut into small strips

Pad Thai noodles

10 garlic cloves, diced

Fish sauce, about 2 tablespoons

Mushroom Sauce (can use Oyster sauce), about 2 tablespoons

Chinese cabbage, shredded

Canola oil

Directions:

1. Soak the noodles in a bowl of cold water for about 30 minutes, or until they feel ready. Wash the mushrooms thoroughly and trim their stems.

                            

2. Heat canola oil in a wok over high heat. Add the garlic and constantly stir with a wooden spoon to prevent burning. When garlic is golden and fragrant, add in tofu and tempeh and saute until the tempeh turns golden brown.

3. When tempeh is brown add in the mushrooms and drizzle with 1 tablespoon of fish sauce and 1 tablespoon mushrooms sauce. Saute until the ingredients are all incorporated. Add in the noodles and 1 tablespoon more of fish sauce and mushroom sauce, mix until incorporated. Turn off heat, add in the shredded cabbage and cover until ready to serve.