2 packages 170 g mixed mushrooms, quartered (shiitake, oyster, brown button, etc..)
1 tablespoon (15 ml) olive oil
1/4 cup (60 ml) chopped shallot
2 tablespoons (30 ml) finely chopped lemongrass or
2 teaspoons (10 ml) lemon or lime juice
Preparation
In a saucepan, brown the mushrooms in the oil over high heat until the liquid has evaporated, about 5 to 6 minutes. Season with salt and pepper.
Add the shallots, lemongrass, tofu and sauté for 2 to 3 minutes. Deglaze with the vinegar and fish sauce. Add the broth and coconut milk.
Bring to a boil and simmer for 15 minutes over low heat. Add the carrot and cabbage. Adjust the seasoning.
Description
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