Mushroom duet creamy sauce for one-bite steaks and soba

Maybe that’s too classic for this blog : a meal of steak, pasta and sauce. Why not ? It’s based on local produce. This sauce is ideal to serve with pasta, or with meat, or with both.
The fungi are available year round but they evoke Autumn because they have a wet forest smell.

Shiitake.

Nameko (sticky mushroom).

Stir-fried with onion, a little garlic.

Creamed with coconut cream and milk and 1 tbs of potato starch. Salt. Pepper. You don’t need much as the mushrooms are very flavorful.

Wagyu Japanese beef steaks, grilled on the plancha.
Medium rare was the less I could do with this thickness.

With home-made matcha soba noodles, and the sauce.

Asari shellfish and tagliatelle

A colorful pasta, veggie, seafood one-dish meal.

Tagliatelle made with durum semolina plus a little matcha green tea powder.

Asari shellfish.

Cooked with garlic, chili, white wine, tomato paste…

…konnyaku, capers, favas (broad beans)

… stalks on mitsuba. The leaves decorate the serving plate.

Matcha tres leches

My second tres leches cake has a Japanese tea twist.

The idea of adding tea was good, but this recipe has a big flaw, read at the end.

More about “tres leches” cake and basic recipe.

I made a simple cake with flour, baking powder and matcha green tea.

The cake was nice and fluffy but it didn’t hold its shape as well as the classic one when soaked.

Syrup of tres leches (3 milks) :
condensed milk + cow milk + DIY almond milk.

I had a leftover of syrup that I thickened with potato starch. I’ve used it to fill between the 2 layers of biscuit.

As you can see the filling became runny and the cake more like a pudding. But I liked the almond flavored matcha au lait taste.

Verdict : good in taste, not great in texture. Next time, I won’t use that type of biscuit. I think the basic sponge (biscuit de Savoie with egg) or okara cake keep their texture better when soaked.