John Myers
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King Oyster Mushrooms, Brussels Sprouts, Mashed Potatoes and Parsley Root in Dark Sauce
The perfect king oyster mushrooms, brussels sprouts, mashed potatoes and parsley root in dark sauce recipe with a picture and simple step-by-step instructions.
puree
- 200 g Potatoes
- 200 g Parsley root
- 250 ml Soy milk liquid
- 1 pinch Nutmeg
- 1 piece Lemon
sauce
- 300 g Root vegetable
- 1 tbsp Tomato paste
- 2 tbsp Sugar
- 2 tbsp Flour
- 500 ml Red wine
- 1 bunch Thyme
also
- 200 g Brussels sprouts fresh
- 200 g King oyster mushrooms
puree
- Boil the potatoes and parsley root in salted water until soft, allow to evaporate and press through the potato press. Bring the soy milk with margarine, salt, pepper and nutmeg to the boil and stir in the pressed potatoes and parsley root with a wooden spoon. Season the zest of a lemon and a little lemon juice, possibly adding a little margarine and soy milk until the desired consistency is achieved. Season to taste with nutmeg, pepper and salt.
sauce
- Bring the soy milk (about 250ml) with margarine, salt, pepper and nutmeg to the boil and stir in the pressed potatoes and parsley root with a wooden spoon. Season the zest of a lemon and a little lemon juice, possibly adding a little margarine and soy milk until the desired consistency is achieved. Season to taste with nutmeg, pepper and salt
Brussels sprouts
- Remove the outer leaves, cut in half and blanch in salted water for about 4 minutes until firm to the bite, quench and then fry in hot fat. Season with salt, pepper, nutmeg and a pinch of sugar.
King oyster mushrooms
- Halve the king oyster mushrooms, fry in vegetable fat, season.
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