Sweet Potato and Porcini Mushroom Puree with Various Mushrooms

Summary

Ingredients

• 300 g potatoes, floury boilin
• 350 g sweet potato (s)
• Salt water
• 20 g porcini mushrooms, dried
• 200 ml soy milk (soy drink)
• 1 bay leaf
• 6 shallot (s)
• 12 cloves garlic
• 1 teaspoon whole cane sugar
• 8 tablespoon olive oil
• 6 tablespoon balsamic vinegar, vegan
• 1 teaspoon, heaped sage, dried
• 1 teaspoon, heaped thyme, dried
• 2 teaspoons vegetable stock, instant
• 100 g walnuts
• 100 g tomato (s), dried in oil, drained
• 1 bunch chives
• 1 small Bunch parsley, smooth
• 1 teaspoon, sprinkled paprika, hot pink
• Sea salt and pepper, black
• nutmeg
• 1 tablespoon margarine, vegan
• 3 teaspoons truffle oil
• 500 g chanterelles or mushrooms
• 1 bunch spring onion (s)
• 4 handfuls berries, mixed (frozen)
• 100 ml white wine, drier
• 200 ml soy cream (soy cream cuisine)
• 1 bunch marjoram
• 250 g porcini mushrooms, fresh or kin oyster mushrooms
• 1 onion (s)

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Instructions

1. Peel the potatoes and sweet potatoes and cut into pieces of the same size. Peel the shallots and cut into strips. Peel and quarter the garlic cloves and cut the other half into fine cubes.
2. Bring the soy milk to the boil, wash the dried porcini mushrooms and pour the hot soy milk over them. Add the bay leaf. Cut the dried tomatoes into small pieces. Finely chop the chives and parsley.
3. Clean and trim the chanterelles (or mushrooms), cut larger ones in half or quarter. Cut the spring onions into rings. Finely chop the marjoram. Cut the porcini mushrooms (or king oyster mushrooms) lengthways into slices. Peel the onion and cut into rings.
4. Cook the diced potatoes and sweet potatoes in salted water until soft. In the meantime, sauté the shallots and the quartered cloves of garlic in 2 tablespoons of olive oil. Add the sugar and let it caramelize. Deglaze with 4 tablespoons of balsamic vinegar and set aside.
5. Heat 3 tablespoons of olive oil in a pan and fry the chanterelles (or mushrooms). Add the spring onions, 2 handfuls of berries and 2/3 of the finely diced garlic and sauté briefly. Season with salt and pepper. Deglaze with white wine, add 1 teaspoon vegetable stock and cook 2/3 of the way. Add the soy cream and bring to the boil briefly. Then reduce the heat, add the marjoram and the rest of the balsamic vinegar and keep everything warm.
6. Put the soy milk and the softened porcini mushrooms in a blender. Add the balsamic shallots, sage, thyme, the remaining teaspoon of vegetable stock, paprika powder and half of the walnuts. Season with salt, pepper and nutmeg and puree everything very thoroughly to a homogeneous mass.
7. Sear the sliced porcini mushrooms (or king oyster mushrooms) in 2 tablespoons of olive oil and let them take color on both sides. Reduce the heat and add the rest of the garlic. Salt and pepper. Fry the onion rings in 1 tablespoon of olive oil until golden brown and drain on kitchen paper. Roast the remaining walnuts in a pan without fat and then chop.
8. Drain the soft-boiled potatoes and sweet potatoes, let them evaporate briefly and press them through a potato press. Add the vegan margarine, parsley, chives, chopped tomatoes, 1 teaspoon truffle oil and the soy milk and porcini mushroom mixture and use a whisk to make a creamy puree.
9. To serve, form a nest from the puree in the middle of a large, flat plate and place the creamed chanterelles (or cream mushrooms) in the middle. Place 1/2 handful of berries on top of the cream mushrooms. Drape the fried porcini mushrooms (or king oyster mushrooms) together with the onion rings in a circle around the puree. Scatter the chopped walnuts over the puree. Then pour the marjoram over the cream mushrooms and drizzle 1/2 teaspoon of truffle oil over it.

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