Oyster Mushrooms with Snow Peas Salad and Hokkaido Pumpkin (Ralf Möller)

5 from 2 votes
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Dinner
Cuisine European
Servings 3 people
Calories 142 kcal


Pumpkin puree:

  • 600 g Hokkaido pumpkin
  • 3 Pc. Garlic cloves
  • 8 tbsp Mild olive oil
  • 300 ml Oat milk
  • 1 Pc. Lemon, zest
  • 1 Pc. Freshly grated nutmeg
  • Salt
  • Pepper

Sugar snap peas salad:

  • 1 tbsp Toasted sesame oil
  • 1 tsp Chilli fresh
  • 200 g Snow peas
  • 5 Stalk Fresh coriander
  • 100 g Cucumber
  • 1 tbsp Soy sauce
  • 1 tbsp Sesame white
  • 1 tbsp Sesame black
  • 1 Pc. Organic apple, big, sweet and sour
  • 1 Pc. Organic lemon


  • 2 tbsp Lime juice
  • 1 tbsp Olive oil
  • 1 tbsp Maple syrup
  • 1 cm Ginger, finely grated, squeezed

Oyster mushrooms:

  • 100 g Oyster mushroom roses or bunches (2-3 mushrooms)
  • 300 ml Oat milk
  • 150 g Spelt flour type 630
  • 4 tsp Harissa paste hot
  • 1 tsp Paprika powder (smoked) mild
  • 2 tsp Salt


  • 150 g Spelt flour type 630
  • 50 g Panko breadcrumbs
  • 3 tbsp Cajun spice
  • 1 tsp Salt


  • Preheat the oven to 200 degrees upper lower heat. Cut the Hokkaido pumpkin into approx. 1 cm cubes, mix with 3 pressed garlic cloves and olive oil and cook in the oven for 20 minutes until the roasted color is visible.
  • Toast the sesame oil, finely chopped chillies and the sugar snap peas cut into strips in a pan. Finely chop the coriander and add it and season with salt. Finely dice the cucumber, mix with the pods and season with soy sauce
  • Heat the oat milk in a saucepan. Mix the pumpkin in a blender with warm oat milk, nutmeg and zest from a lemon to a puree.
  • For the dressing, mix the lime juice, olive oil, maple syrup and ginger.
  • Mix oat milk, spelled flour, spicy harissa paste, salt and smoked paprika powder to form a dough
  • In another bowl, mix 630 spelled flour, panko breadcrumbs, Cajun spice and salt. Carefully pull the mushroom roses one after the other through the dough, then place in the breading and press down evenly.
  • 5 minutes before serving, place the mushrooms in the hot fat and fry until crispy and golden brown. Remove from the fat and drain excess fat on a paper towel and season with a little salt.
  • Cut the apples into fine cubes and mix with the lemon juice.
  • Put a tablespoon of puree on each plate, make a well and then quickly pucker with the round shape on the plate, so that a nice swirl is created, put the salad on top, the mushrooms on top, and finally pile up the apple cubes. Sprinkle with a little coarse pepper and the sesame seeds.
  • Image rights: Wiese Genuss


Serving: 100gCalories: 142kcalCarbohydrates: 19.8gProtein: 3.9gFat: 5.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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