Mushroom bulgogi with fried potatoes

Ingredients for 2 servings:

• 2 tbsp sesame oil
• 1 tsp white sesame seeds
• 1 tsp sesame, black
• 2 spring onions
• 1 tbsp ginger
• 80 g shiitake mushroom(s)
• 100 g king oyster mushroom(s)
• 80 g oyster mushrooms
• 1 onion(s), red
• 200 g jacket potatoes
• 2 tbsp margarine, e.g. Alsan
• e.g. sea salt and pepper
• 2 seitan steaks

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 25 minutes; Total time approx. 5 hours 55 minutes

vegan

For the marinade, finely grate the ginger, finely slice the spring onions, and mix with the sesame oil and sesame seeds. Remove any large stems from the mushrooms. Slice the king oyster mushrooms and roughly chop the oyster mushrooms. Place all the mushrooms in a shallow dish and cover with the marinade. Wrap in cling film and let stand for about 5 hours, stirring occasionally. Dice the onion and slice the jacket potatoes. Add the margarine and onions to a pan. Sauté briefly, then add the jacket potatoes. Fry over medium heat for 10 minutes, turning occasionally. Season with salt and pepper. Fry the mushrooms in a pan with some of the marinade for about 10 minutes, turning occasionally. Add marinade if desired. Fry the seitan steaks for 3 minutes on each side. Season to taste and serve.