Hi my lovely readers. I have to say how very surprised I was
when I saw pink Oyster Mushroom. I ‘m so excited by what our planet
Earth creates …… I spotted these little gifts in a shop and had an idea for a
quick starter.
Recipe:
Puree:
30g large spring onions
1g caraway seeds
250g turnip
2 large spoon of pressed coconut butter
2 large spoon of coconut milk
190g water
salt & pepper
Mushrooms/Okra
2 cloves of garlic
100g pink oyster mushrooms
80g okra
6 lime dry leafs
1 ½ tbsp. sesame seeds
½ lime zest +juice
100ml white cooking vine
¾ tbsp. harissa mix
120ml coconut single cream
1 tbsp dark agave syrup
salt & pepper
Method:
Puree:
Peel the turnip and cut into small cubes. Then chop the onion and add it
with all the other ingredients together. Cook on a low temperature till soft
then blend and sieve.
Mushrooms/Okra
In a large pan put the coconut oil or olive oil for frying and braise firstly
the peeled garlic (chopped), after 3 min add the mushrooms , you can tear
these by hand . Then add the okra lime leafs and the sesame seeds , mix
and braise for another 2 min. Add the harissa mix , lime zest + juice , wine
and coconut cream and after 4 min add the coconut butter , agave syrup ,
salt pepper . Reduce the stock and taste to see if okra and mushrooms are
soft.
Then is done. You can serve this dish with boiled rice or some nice crispy
bread.
