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Fried Oyster Mushrooms with Kale, Potatoes and Mustard Sauce

By chef Gulasch

A winter dish with crispy fried oyster mushrooms, kale, potatoes, and a smooth mustard sauce.

32 min
Medium

4 min prep · 28 min cook

Fried Oyster Mushrooms with Kale, Potatoes and Mustard Sauce
671 kcal · per serving
Protein 13g Carbs 91g Fat 27g
Ingredients

What you will need

7 items · serves 1
  • Oyster mushrooms 75 g
  • Baby Potatoes 250 g
  • Kale 50 g
  • Wholegrain mustard 1 tbsp
  • Double Cream 60 ml
  • Onion 0.5 pcs
  • Rice flour 50 g

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Method

Steps to cook

10 steps · 28 min cook

  1. Prepare the ingredients. Prepare all the ingredients - we will be cooking them in a moment 🍄‍🟫✨

  2. Slice the onion. Peel the onion and finely chop it.

  3. Grate the potatoes. Peel one potato and coarsely grate it.

  4. Saute the potatoes and onion. In a pan with a little oil, saute the onion and grated potato for about 4-5 minutes over medium heat, until softened.

  5. Add the mustard and cream. Add the mustard, a little water (about 100 ml per serving) and the cream, and briefly simmer for about 3-4 minutes, until the sauce thickens. If you have a blender, blend the sauce until smooth.

  6. Cook the potatoes. Cook the grenaille potatoes in salted water for about 20 minutes, until tender.

  7. Saute the kale. Saute the kale in a pan with a little oil for about 2-3 minutes over medium heat.

  8. Coat the oyster mushrooms. Coat the soaked oyster mushrooms in rice flour.

  9. Fry the oyster mushrooms. Fry the oyster mushrooms in hot vegetable oil for about 3-4 minutes, until golden and crispy.

  10. Serve. Serve 🍽️✨

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