Lemony Nama Yuba with Wild Mushrooms

Yields: 8 Servings

From The Hodo Kitchen

Nama Yuba is the young fresh cream that begins to form when making Yuba (beancurd sheet). It has an amazing texture and mouth feel, similar to burrata.

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Ingredients

• 2.5 cups nama yuba

• 1/4 cup extra virgin olive oil

• 1/2 -1 Tbsp kosher salt

• 2 lbs wild mushrooms (a mix of shiitake, trumpets, chanterelle, nameko) cut thick, irregular shapes

• 1/4 cup butter / olive oil

• Kosher Salt

• 2 Tbsp butter, cold, cubed

• 1 lemon, zest and 1 Tablespoon juice

• 1 cup French cured olives, pitted, halved

• 2 Tbsp chives, chopped

• Dash of Truffle oil

• Urfa Biber pepper flakes

Instructions

1. Mix nama yuba with lemon zest, salt and olive oil.  Set aside.

2. Heat a pan on high with butter or olive oil, and saute mushrooms till golden.  Add salt and lemon juice.  Then add in butter to finish.  Remove from heat.

3. Place mushrooms on a serving plate.  Top with a dollop of lemony nama yuba.  Top with olives and chives.  Drizzle with truffled oil and garnish with urfa pepper flakes.