Sweet potato and porcini mushroom puree with various mushrooms

Ingredients for 4 servings:

• 300 g potatoes, floury
• 350 g sweet potatoes
• salt water
• 20 g porcini mushrooms, dried
• 200 ml soy milk (soy drink)
• 1 bay leaf
• 6 shallots
• 12 cloves garlic
• 1 tsp whole cane sugar
• 8 tbsp olive oil
• 6 tbsp Balsamic vinegar, vegan
• 1 tsp, heaped sage, dried
• 1 tsp, heaped thyme, dried
• 2 tsp vegetable broth, instant
• 100 g walnuts
• 100 g tomatoes, dried in oil, drained
• 1 bunch of chives
• 1 small bunch of parsley, flat
• 1 tsp, crushed paprika powder, rose hot
• Sea salt and pepper, black
• nutmeg
• 1 tbsp margarine, vegan
• 3 tsp truffle oil
• 500 g chanterelles or mushrooms
• 1 bunch of spring onions
• 4 handfuls of mixed berries (frozen)
• 100 ml dry white wine
• 200 ml soy cream (Soy Cream Cuisine)
• 1 bunch marjoram
• 250 g porcini mushrooms, fresh or king oyster mushrooms
• 1 onion(s)

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

a delicious vegan autumn dish

Peel the potatoes and sweet potatoes and cut into equal-sized pieces. Peel the shallots and slice into strips. Peel the garlic cloves and quarter half, then finely dice the other half. Bring the soy milk to a boil, wash the dried porcini mushrooms, and pour the hot soy milk over them. Add the bay leaf. Cut the sun-dried tomatoes into small pieces. Finely chop the chives and parsley. Clean and trim the chanterelles (or button mushrooms), halving or quartering larger ones. Slice the spring onions. Finely chop the marjoram. Slice the porcini mushrooms (or king oyster mushrooms) lengthwise. Peel the onion and slice into rings. Cook the diced potatoes and sweet potatoes in salted water until soft. Meanwhile, sauté the shallots and quartered garlic cloves in 2 tablespoons of olive oil. Add the sugar and let it caramelize. Deglaze with 4 tablespoons of balsamic vinegar and set aside. Heat 3 tablespoons of olive oil in a pan and sauté the chanterelles (or mushrooms) until crisp. Add the spring onions, 2 handfuls of berries, and 2/3 of the finely diced garlic and cook briefly. Season with salt and pepper. Deglaze with white wine, add 1 teaspoon of vegetable stock, and reduce by 2/3. Add the soy cream and bring to a boil briefly. Then reduce the heat, add the marjoram and the remaining balsamic vinegar, and keep everything warm. Pour the soy milk and the softened porcini mushrooms into a blender. Add the balsamic shallots, sage, thyme, the remaining teaspoon of vegetable stock, paprika, and half of the walnuts. Season with salt, pepper, and nutmeg and blend thoroughly until smooth. Sauté the sliced ​​porcini mushrooms (or king oyster mushrooms) in 2 tablespoons of olive oil until golden brown on both sides. Reduce the heat and add the remaining garlic. Season with salt and pepper. Fry the onion rings in 1 tablespoon of olive oil until golden brown and drain on kitchen paper. Toast the remaining walnuts in a dry pan, then chop them. Drain the soft-boiled potatoes and sweet potatoes, let them cool briefly, and press them through a potato ricer. Add the vegan margarine, parsley, chives, chopped tomatoes, 1 teaspoon of truffle oil, and the soy milk-porcini mushroom mixture. Whisk everything together until creamy. To serve, form a “nest” of the purée in the center of a large, flat plate and fill the center with the creamed chanterelles (or creamed mushrooms). Place 1/2 handful of berries on top of the creamed mushrooms. Arrange the fried porcini mushrooms (or king oyster mushrooms) and onion rings in a circle around the purée. Sprinkle the chopped walnuts over the purée. Then sprinkle the marjoram over the creamed mushrooms and drizzle with 1/2 teaspoon of truffle oil.