Braised Shiitake Mushrooms with Tofu & Other Slow Cooker Recipes From Hugh Acheson!
Chef Hugh Acheson (Top Chef) knows people are busy, but still want a tasty home cooked meal. That’s why he’s all about the benefits of the slow cooker – just drop in your ingredients and you’ve got something delicious waiting for you at the end of the day!
Braised Shitake Mushrooms with Tofu, Thai Basil, and Chiles
Serves 4 to 6
This flavorful and fast (for a slow-cooker) meal comes from Chef Hugh Acheson’s cookbook, The Chef and the Slow Cooker. Make it for meatless Monday, or any old day, and thank us later. To press the tofu, arrange tofu in a single layer in a colander, then top with a plate and a heavy can to release water.
4 cups water
2 tablespoons red miso paste 1/4 cup rice vinegar
3 shallots, peeled and sliced into thin rings
2 tablespoons minced fresh ginger
1/2 teaspoon kosher salt
2 pounds fresh shiitake mushrooms, stems removed (caps left whole) 3 Thai (bird’s-eye) chiles, seeded and sliced into thin rings
1 small red bell pepper, seeded and thinly sliced
1 small yellow bell pepper, seeded and thinly sliced
1/2 pound firm tofu, cut into 1/2-inch-thick planks, seasoned with pinch of salt and pressed
1/4 cup freshly torn Thai basil leaves
Cooked rice, for serving
1. Preheat a 4-quart slow cooker on the high setting for at least 15 minutes.
2. Add water, miso, vinegar, shallots, ginger, and salt, and whisk well to fully dissolve the miso. Add the mushrooms and Thai chiles. Cover and cook 1 hour.
3. Add the red bell peppers, yellow bell peppers, and tofu. Cover and cook 1 hour. Stir in the basil. Serve with rice.
Serves 6 to 8
This comforting side dish also comes from Chef Hugh Acheson’s cookbook, The Chef and the Slow Cooker, and is ideal with any roasted meat, including the classic corned beef. Plus, you can watch him make it step-by-step on our Food Instagram @PicklerAndBenFood.
1/2 pound (2 sticks) unsalted butter
1 (3- to 4-pound) head firm green cabbage, cored, halved, and cut into 1-inch cubes
1 teaspoon caraway seeds, toasted and ground
2 sprigs fresh thyme
2 cups chicken broth, preferably homemade
2 teaspoons kosher salt, divided
1 tablespoon apple cider vinegar
1/2 cup chopped fresh flat-leaf parsley leaves
1. Add the butter to a 4-quart slow cooker on the high setting and cook until fully melted, about 15 minutes.
2. Add the cabbage, caraway, thyme, and broth. Stir in 1 teaspoon salt, cover, and cook 3 hours.
3. Reduce the setting to low, remove the lid, and stir in remaining 1 teaspoon salt, vinegar, and parsley. Cover and cook 1 hour.
Get more delicious recipes by heading to Pickler & Ben’s Recipe Archive!