Mushroom meat with swede puree and leek vegetables

Ingredients for 3 servings:

• 3 tbsp extra virgin olive oil
• 1 garlic clove(s), grated
• ½ tsp mustard, medium hot
• ½ tsp black pepper, freshly ground
• ½ tsp fenugreek, ground
• 1 tsp soy sauce, dark
• 250 g beef, diced
• 1 m.-sized onion(s)
• 1 tbsp extra virgin olive oil, for frying
• 1 tbsp butter for frying
• 150 ml water
• 4 mushrooms, brown
• salt and pepper
• 400 g swede(s)
• 2 garlic cloves
• 50 g butter
• 100 ml cream
• Salt
• 1 leek(s)
• 1 tbsp clarified butter
• 1 tbsp vegetable stock powder
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 13 hours 40 minutes

Make a marinade from olive oil, grated garlic clove, mustard, pepper, fenugreek, and soy sauce and let the meat cubes marinate overnight. Peel the onion and cut into quarter rings. Heat the oil and butter in a pan and sear the marinated meat cubes. Add the onion rings and let them brown slightly. Add the remaining marinade to the pan with water and deglaze the meat. Cover the pan and let the meat simmer at low heat for about 1 hour. Clean the mushrooms and chop them into large pieces. Add the pieces to the meat and simmer for another 15-20 minutes. Season the mushroom flesh with salt and pepper to taste. For the swede puree: Peel the swede and cut into cubes. Peel the garlic cloves. Cook the swede cubes and garlic cloves until soft. Drain the water. Add butter, cream, and salt to the turnips and blend until creamy. For the leek: Trim and thoroughly wash the leek, then cut into 0.5 cm rings. Heat the clarified butter in a saucepan and cook the leek rings, stirring continuously. Season the leek with vegetable stock, salt, and pepper, adding a little water if needed.