Oyster mushrooms with fries
Oyster mushrooms in white wine with shallot, celery and carrot, like a pot of mussels
Protein source: oyster mushrooms · Carb source: potatoes
oven gluten-free soy-free nut-free
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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
- 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.
- 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.
- Melt the rest of the butter in the same pot. Fry the shallot, celery, carrot and garlic for 3 min.
- 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.
- Season with salt and pepper. Sprinkle with fresh parsley and serve straight away with the 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
Recommended brands per category are shown next to every ingredient the brand list knows.
plantaardige boter
- Alpro Smeerbaar · Delhaize, Colruyt, Albert Heijn, Carrefour
- Becel 100% Plantaardig · Delhaize, Colruyt, Albert Heijn, Carrefour
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This recipe appears in: Basic monthly menu, 28 days