Spicy king oyster mushrooms in coconut cream with mashed potatoes

Ingredients for 2 servings:

• 400 g king oyster mushrooms (fresh cultivated mushrooms)
• 10 g butter, unsalted
• 50 g coconut milk, creamy
• 1 medium-sized garlic clove(s), fresh, optional
• 1 pinch of mace powder
• 2 tbsp Madeira
• 3 tbsp celery leaves, fresh or frozen
• Chicken broth, instant
• Black pepper, freshly ground
• 50 g instant potato puree powder
• 10 g butter, unsalted
• 1 pinch of nutmeg, freshly grated
• Chicken broth, instant
• Black pepper, freshly ground
• e.g. celery leaves, fresh or frozen
• n. B. Beans, some small pieces
• e.g. bell pepper(s), some small pieces
• n. B. flowers and leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Recipe from Lombok, Indonesia. Original title: Jamur King Oyster dengan bubur kentang saus santan.

Cut off the bottom part of the mushroom stem. Trim the mushrooms if necessary, but do not wash them. Cut into bite-sized pieces. Melt the butter in a sufficiently large saucepan, add the coconut milk and the mushroom pieces. Simmer with the lid on for about 5 minutes, stirring occasionally. Continue cooking uncovered: Add 1 level teaspoon of chicken stock (optionally, squeeze in a clove of garlic), mace powder, and half a teaspoon of pepper, and continue simmering. Stir occasionally. Meanwhile, cook the mashed potatoes according to the package instructions. Add the butter, 1 pinch of pepper, 1 teaspoon of chicken stock, and nutmeg, and mix until smooth. Just before serving, add the Madeira wine and celery leaves to the mushrooms and mix. Season to taste with chicken stock and pepper, garnish, and serve warm with the mashed potatoes. Note: The king oyster mushrooms, which are somewhat reminiscent of porcini mushrooms, are even firmer in flesh but less intense in flavor. They should be served with a rich sauce. They are definitely preferable to button mushrooms. My mushrooms, by the way, came from Korea.