Herby mushrooms with Potatoes rosti

Brunch for 3      

Ingredients:

• 400g button white mushrooms
• 50g dairy free butter
• Small bunch of curly parsley
• 5 garlic cloves
• 1 tomato
• 1 small onion
• 1 small green chilly
• 2 spring of fresh thyme
• ½ vegetable stock
• 3 medium potatoes
• Grated Brazil nuts – for dusting

Prep:

1. Mushrooms: Cut the foot of the mushrooms and peel by hand the outer layer of the caps. Rinse and set aside.
2. Onion & Garlic: peel and chop separately.
3. Tomato and small green chilli: chop and set aside.
4. Curly parsley: finely chop.
5. Stock: crush and set aside.
6. Potatoes: peel, grate (the long way), and squeeze the water out, pepper & salt.

Method:

1.       Melt the butter in a heated pan and brown the onions with thyme & garlic stir for 3 minutes on high heat.
2.       Throw in the mushrooms with a bit of salt, stir and cover for 10 minutes until the mushrooms have rendered all the water.
3.       Now add the tomato, chilli, herbs and crushed stock. Stir-fry while the latest additions cook for 5 minutes. Don’t let this dry completely as we need some of the moisture. This part is ready.

Accompaniment:

The grated potatoes have already been seasoned, so, they are ready to be fried.
In a d hot frying pan with a spray of oil, place a small amount of the grated potatoes, flatten with a spatula and let fry for 2 minutes each side. (See picture)Repeat until all has been fried.

Your dish is ready to serve.

You are not a racing track… so take your time relax and enjoy the cooking… then enjoy the eating. Watch your weight though.

Instead of rosti, you can just us some toasted nutty bread. Works too!

 

Enjoy!



huuuuummmmmm! Yummy!

All vegan fry up!

For 2 people:

 ·         Half a mug of oat bran  ·       Half a mug of soya milk or rice milk  ·         2 tomatoes ·         2 giant mushrooms

·         2 cloves of garlic  ·         Herbes de Provence  ·         White ground pepper  & salt ·         Sunflower oil

Ready batter

 The pancakes:  mix the oat bran, milk and 2 pinches of salt in a bowl. Stir well, leave to soften and bind for 15 minutes. After, stir again until the mixture looks like batter… it is ready to fry.

Heat a tablespoon of oil in a non-stick pan. Measure 3 tablespoons of the batter then spread it in the pan.  Leave it to cook for one and half to three minutes each side depending on how crispy you want the edges to be.  With the measurements given, you should obtain 3 medium size pancakes.  The third one is for the road!

The stack

The mushroom and 1 tomato: Peel the mushroom and remove the stalk. Slice 1 tomato in 3 rondelles.

Dust the tomato and the mushroom with salt, white pepper, diced garlic and herbes de Provence.  Heat  a tablespoon of Sunflower oil into a frying pan. place the tomato rondelles and mushroom in the pan and let them fry until brown on each side. Leave to one side.

Chunky tomato sauce: Dice the last tomato and garlic cloves then fry both together until they are soft. Cook for no more than 3 minutes in a hot oily pan. Add 3 tablespoons of water then let it cook for another 1 minute. (Don’t let this dry as the moisture from the mixture is essential for the whole dish. Just as bake beans would.)

Breakfast is ready w/red fruits tea & compote

Now all the elements are ready to serve. I served mine stacked in this order: pancake, mushroom, tomato rondelles, then the chunky tomato sauce on top.

Bon Appétit.