Tender king oyster mushroom rings, grilled with lemon, olive oil, and garlic.
Serves 2
Prep & cook time: 1 hour
Difficulty: Easy
Ingredients:
• 4 King oyster mushroom stems
• 1 Lemon medium – juice thereof
• 50 ml Olive oil
• 2 Garlic cloves, chopped
• 1 Nori sheet – cut into small pieces
Method:
• Slice mushroom width ways to 5 mm.
• Using a tot glass, press gently into the middle of each slice to form rings.
• Once done, add everything into a bowl, mix, allow to marinade for 15 minutes.
• Pour out onto baking sheet, separate, bake for 45 minutes or, until desired texture is reached.
Note: Bigger king oyster mushrooms are preferable – you will harvest more rings out of them. Please use left over mushroom pieces for alternative dishes.
Buon appetito !
Fresh asparagus spears, blanched, drizzled with dill sauce, s/w Swedish mash.
Serves: 2
Prep & cook time: 45 minutes
Difficulty: Easy
Ingredients:
• 1 Pkt Asparagus spears
• 4 Potatoes, medium
• Dill sauce (recipe below)
• Micro greens
Ingredients for Swedish potato mash:
• 50 ml Coconut cream
• Nutmeg pinch
• Sugar pinch
• Salt pinch
Ingredients for dill sauce:
• 2 T Oil
• 1 T Flour
• 350 ml Coconut cream
• 1 t Salt
• 1/2 t Pepper ground
• Nutmeg pinch
• 6 T Dill, finely chopped
Method:
• Start with the Swedish mash, quarter potatoes, boil in water, remove and drain when tender. Mash, add and complete with listed ingredients (note: add according to your taste).
• Continue with sauce dillon. Heat oil in pot, add flour, stir out any lumps, then add cream and the rest of the ingredients, stir.
• Blanch full pkt asparagus in water for 5 minutes, drain.
Plating:
• Spoon Swedish mash to hot plate, add asparagus, drizzle sauce dillon liberally over dish, garnish with micro greens and dill.
Smaklig måltid !
