Oyster mushrooms with fries

Oyster mushrooms in white wine with shallot, celery and carrot, like a pot of mussels

Active: 25 min Waiting time: 10 min 380 kcal per person 10 g protein per person Belgian classic
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Protein source: oyster mushrooms · Carb source: potatoes

oven gluten-free soy-free nut-free

Ingredients for 4 people

  • 600 g oyster mushrooms, torn into coarse pieces
  • 800 g floury potatoes, cut into fries
  • 2 tbsp sunflower oil, for the fries
  • 2 shallot, finely chopped
  • 2 stalks celery, sticks, in pieces
  • 1 carrot, finely diced
  • 2 cloves garlic, cloves, crushed
  • 200 ml dry white wine
  • 10 tbsp plant-based butter
  • 20 g fresh parsley, chopped
  • to taste salt and pepper

Method

  1. Preheat the oven to 220 degrees. Mix the fries with the oil and some salt and bake them in the oven for 25 min, or deep-fry them until golden brown.
  2. Tear the oyster mushrooms into coarse pieces. Heat half the plant-based butter in a large pot and fry the oyster mushrooms for 5 min over high heat until golden brown. Scoop them out of the pot.
  3. Melt the rest of the butter in the same pot. Fry the shallot, celery, carrot and garlic for 3 min.
  4. Pour in the white wine and bring to the boil. Put the oyster mushrooms back in the pot and stew for 5 min with the lid on.
  5. Season with salt and pepper. Sprinkle with fresh parsley and serve straight away with the fries.

Which day?

The recipe goes into the dinner slot of that day in your planner.

Oyster mushrooms with fries

Tip

Serve with vegan mayonnaise. Need more protein: stir a drained can of white beans into the pot in step 4.

Check the label

Not every variety of these products is vegan.

  • dry white wine: wine is often fined with isinglass or gelatine, choose a bottle labelled vegan
  • plant-based butter: some margarines contain vitamin D3 from lanolin

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This recipe appears in: Basic monthly menu, 28 days