185min 4 ppl
Mushroom and Tofu Vallée d'Auge
60 minutes
4 people
Medium31–60 min or 7–12 steps
60 min · 10 steps
Medium: 31–60 min or 7–12 steps
420 kcalper person
Protein 22g
Carbs 14g
Fats 29g
About this dish
Firm tofu stands in for the veal or chicken of a classic Norman Vallée d'Auge, seared hard until a deep crust forms, then bathed in a sauce built from dry cider reduced hard, a flare of Calvados, and full-fat crème fraîche. Chestnut and shiitake mushrooms add the meaty backbone, while a generous finish of Dijon and thyme keeps the sauce from tasting merely of stewed apples.
Allergy Info
Dairy, Soya, Sulphites, Mustard
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Chestnut mushroomsquartered400 g
- Shiitake mushroomsstems removed, caps halved150 g
- Shallotsfinely minced2 medium
- Garlicfinely minced2 cloves
- Fresh thyme2 sprigs
- Flat-leaf parsleyfinely chopped, to finish1 tbsp
Dairy & Eggs
- Full-fat crème fraîche200 ml
- Unsalted butter30 g
Dried Goods
- Firm tofupressed and cut into 4 cm cubes600 g
- Crusty bread or egg-free tagliatelleto serve200 g
Spices & Seasonings
- Bay leaf1 leaf
- Fine sea saltplus more to taste1 tsp
- Black pepperfreshly ground0.5 tsp
Oils & Condiments
- Dry Norman cider300 ml
- Calvados45 ml
- Dijon mustard1 tbsp
- Neutral oilsunflower or grapeseed2 tbsp
Utensils
- Heavy skillet
- Weighted plates for pressing tofu
- Wooden spoon
Method
1
Press the tofu between two plates weighted with a heavy pan to release excess moisture. Cut into 4 cm cubes and season all sides with 1/2 tsp of the salt and the black pepper.
Approx. 10 minutes
2
Wrap and refrigerate the seasoned tofu for 30 minutes so the salt can firm the surface and help the sear crust form.
Approx. 30 minutes
3
Heat the neutral oil in a large, heavy skillet over high heat until shimmering. Add the tofu in a single uncrowded layer and sear undisturbed until a deep golden crust forms on the first side, 3-4 minutes; turn and repeat on the remaining sides, then transfer to a plate.
Approx. 12 minutes
4
Reduce the heat to medium-high, add the butter to the same pan, and once foaming subsides add all the mushrooms in a single layer. Cook without stirring for 4-5 minutes until deeply golden and all released moisture has evaporated.
Approx. 5 minutes
5
Push the mushrooms to the sides of the pan, add the shallots and garlic to the centre, and cook, stirring, for 2 minutes until softened and fragrant.
Approx. 2 minutes
6
Remove the pan from the heat, add the Calvados, then return to high heat and ignite carefully (or simply let it bubble for 30 seconds until the raw alcohol smell burns off), stirring to deglaze the fond.
Approx. 1 minutes
7
Pour in the cider along with the thyme sprigs and bay leaf. Bring to a vigorous boil and reduce by half, about 8-10 minutes, until syrupy and deeply flavoured.
Approx. 9 minutes
8
Reduce the heat to medium-low, stir in the Dijon mustard, then add the crème fraîche and stir until fully combined.
Approx. 2 minutes
9
Return the seared tofu to the pan and simmer gently for 8-10 minutes until the sauce coats the back of a spoon and the tofu has absorbed the flavours. Taste and adjust the seasoning with the remaining salt.
Approx. 9 minutes
10
Discard the thyme sprigs and bay leaf, scatter over the chopped parsley, and serve immediately with crusty bread or tagliatelle.
Approx. 2 minutes
