Potato and Oyster Mushroom Balls with Lettuce and Lemon Vinaigrette
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 4 large potato (s)
- 250 g oyster mushrooms
- 1 teaspoon sea salt your choice
- 100 g mararine (e.. Alsan)
- 125 ml white wine
- 1 tablespoon yeast flakes
- 0.5 teaspoon ½ pepper, colored, ground in a mortar
For the salad:
- 1 small cauliflower
- 1 onion (s)
- 2 cloves garlic)
- 1 small radicchio
- 1 stick (s) celery
- 6 mushrooms
- 0.5 teaspoon ½ sea salt your choice
- 3 tablespoons olive oil, or more
For the vinaigrette:
- 1 organic lemon (s)
- 1 bunch parsley, fresh
- 5 tablespoon olive oil
- 0.5 teaspoon ½ Timut pepper
- 0.5 teaspoon ½ sea salt your choice
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cook them in salted water.
- Clean and roughly cut the oyster mushrooms. Peel and dice the onion. Heat 1 tablespoon of the margarine in the pan and fry the onions and oyster mushrooms over a medium heat for 4 minutes until everything is lightly browned. Deglaze with the white wine and simmer for 2 minutes. Now take it off the stove.
- Preheat the oven to 180 ° C top / bottom heat.
- Drain the potatoes and place in a bowl. Also add the mushroom and onion mixture, margarine, yeast flakes and spices. Puree everything and shape into boats. Line a baking sheet with parchment paper and arrange the boats on it. Bake everything in the hot oven for about 20 minutes.
- Cut the cauliflower into florets and cook in a saucepan with salted water.
- Peel the onion and garlic and cut into cubes. Cut the celery into fine strips. Wash the radicchio and cut it into 3 cm strips. Clean the mushrooms and cut them into slices. Put the ingredients in a bowl, add the olive oil and spices and stir everything well.
- For the vinaigrette, wash the lemon with hot water and finely grate the peel. Then squeeze out the juice. Wash, shake and finely chop the parsley. Mix all ingredients in a bowl.
- Season to taste and serve.
- Take the potato and oyster mushroom balls out of the oven. Arrange on a plate with the salad and the lemon vinaigrette.
- https://www.vegan-cooking-with-thalija.de/archive/1072
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