Oyster Mushrooms and Carrot in Dill Sauce with Potatoes
By chef Gulasch
A vegetarian lightened version of dill sauce made with buttermilk. In this case with sautéed oyster mushrooms and carrots.
- 26 min
- total
- Medium
- level
4 min prep · 22 min cook
What you will need
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Oyster mushrooms 125 g -
Carrot 1 pcs -
Buttermilk 50 ml -
Double Cream 50 g
-
Onion 0.5 pcs -
Dill 0.25 pcs -
Vegetable bouillon 0.5 pcs -
Butter 10 g
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Steps to cook
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Prepare the ingredients. Prepare all the ingredients and arrange them on the work surface – we'll cook step by step from them 🍲✨
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Chop the onion. Peel the onion and finely chop it.
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Sauté the onion. Cook the onion in a pan until translucent, about 3 minutes over medium heat.
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Add the bouillon and cream. Add the bouillon, the cream, and for each serving pour in half a cup of water (or use broth if you have it), and let the sauce simmer gently for about 15 minutes.
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Chop the dill. Finely chop the dill.
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Whisk in the buttermilk. When the sauce is cooked through, turn off the stove and stir in the buttermilk together with the chopped dill. You can gently warm it, but do not boil it, otherwise the sauce will curdle
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Tear the oyster mushrooms. Tear the oyster mushrooms into smaller pieces.
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Cut the carrots. Peel the carrots and cut them into smaller pieces.
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Sauté until golden. Sauté the carrots with the oyster mushrooms together in a pan until golden over high heat.
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Serve. Serve and enjoy the dish 🍽️✨
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