Festive Menu 2025: Main Course

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Here’s this year’s Festive Menu main course. It’s great to prepare ahead of time and deliciously festive. (“Patamistadas: Shroomed for the Occasion,” recipe #81).

Ingredients for ‘Patamistadas: Shroomed for the Occasion’ (5 – 6 servings)

For the patties:

  • 7 tablespoons chopped, cleaned chives (fresh or frozen).
  • 4 large, firm cooking potatoes, washed, peeled, and grated (500-550g with skin, 450g peeled)
  • 95 – 100g washed and grated red cabbage
  • 75 – 80g washed and grated fennel bulb
  • 100g frozen and then grated Hoccaido pumpkin flesh
  • 180 ml cold broth (homemade, see recipe for [‘AnyBroth’])
  • 12 tablespoons apple pulp (thick, strained, high quality applesauce, no additives)
  • A flour mix made of 4 tablespoons chickpea flour, 4 tablespoons buckwheat flour, and 8 tablespoons chestnut flour
  • ¼ teaspoon dried ginger
  • 1 teaspoon bear’s garlic in oil (or ½ teaspoon fresh, crushed garlic)
  • Freshly ground pepper and a pinch of freshly ground nutmeg
  • Canola oil for browning

Mushrooms:

  • 55 – 60g small to medium shiitake mushrooms
  • 450 – 500g medium cremini mushrooms
  • 270 – 300g medium king oyster mushrooms

Spicy Sauce:

  • 3 – 4 teaspoons date syrup
  • 10 tablespoons olive water (water from an from olive jar, preferably green ones)
  • 1 ½ teaspoon bear’s garlic in oil (or ½ teaspoon crushed fresh garlic)
  • ½ teaspoon of salt
  • 10 tablespoons oat yogurt
  • 3 tablespoons of a mild olive oil
  • 1 ½ – 2 teaspoons chopped parsley (fresh or frozen)
  • 1 ½ -2 teaspoons chopped basil (fresh or frozen)

For the salad on the side (prepare the sauce before starting on the patties and store it in the fridge):

  • a double recipe of [‘Sweet N’ Sour Salad Sauce’], the recipe from the Ingredient Special on Lamb’s Lettuce ‘Fields of Green’
  • 5-6 handfuls of miner’s salad or lamb’s lettuce (to fill 5-6 standard side salad bowls)

You will also need:

  • a medium sized pan
  • two standard baking sheets, strong baking paper and an oiling brush

Preparations for ‘Patamistadas: Shroomed for the Occasion’ (5 – 6 servings)

  1. Prepare the spicy sauce:
    • Mix the date syrup with the olive water, the bear’s garlic in oil and the salt in a bowl, and stir until the date syrup has completely dissolved. Add the chopped parsley and basil.
    • Carefully combine the oat yogurt and the olive oil (gently mixing, not stirring hard).
    • Gently mix the two components from step 1 and step 2 above. Store in fridge until serving.
  2. Preheat the oven to 180°C (convection only/fan assisted, with no top or bottom heat), remove baking sheets from oven before heating (you will need cool baking sheets for this).
  3. Sauté grated red cabbage and fennel in the pan with 3 tablespoons of canola oil over low heat for 5 – 8 minutes, then add chopped chives and sauté for another 5 minutes. Turn off and remove from heat, but leave in the pan and set aside to cool.
  4. Prepare the flour mix and stir it gradually into the cold broth, then add apple pulp, spices, bear’s garlic, and salt.
  5. Add the cold grated Hoccaido pumpkin and grated potatoes to the flour-broth mixture, then leave all in a cool place for 10 minutes.
  6. When cabbage, fennel, and chives in the pan have cooled (no more than lukewarm), join them with the other mixture. Set the empty pan aside to reuse later. Stir the dough well, then leave to rest in the fridge for 5-10 minutes.
  7. Separate heads and stems of the cremini mushrooms and the king oyster mushrooms. Cut the king oyster mushroom stems into slices of about 1 ½ cm, then slice the stems of the cremini mushrooms lengthwise to about the same thickness. Collect all sliced stems in a soup plate and set aside. Then, half the shiitake mushrooms and quarter all heads of the other mushrooms. The head pieces and shiitake mushrooms should have all about the same size. Collect the heads and shiitake in another soup plate and set aside as well.
  8. Place strong baking paper on two cool baking sheets (double the paper, if you only have standard baking paper) and oil the paper lightly with canola oil and an oiling brush.
  9. Take the patty dough from the fridge and stir carefully to mix it evenly. Now, take two clean tablespoons to transfer a dough portion about the size of an apricot and place it in the corner of one of the baking sheets with about 5 cm distance to the sides. Use the spoons to flatten the dough and form it into an even patty of about 8 cm diameter and 1 ½ -2 cm high, with straight (flat) rims. Continue until you have used up all dough. You need three patties for each standard serving. Make sure the patties do not touch the baking sheets.
  10. Place the baking sheets in the middle section and lower half of the oven. Set the timer to 15 minutes.
  11. Put 2 tablespoons of canola oil in the used pan from frying cabbage and fennel and heat it up. When warm, add the chopped mushroom stems and sauté them on medium heat for about 10 minutes (Please mind: after finishing the stems, you probably have to turn the patties in the oven, see step 12 below). When the mushroom stems start to lose water, turn down to low and add the chopped mushroom heads. Sauté all for another 8 – 10 minutes, then turn off the heat and cover the pan with a fitting frying sieve (transparent wire structure to prevent oil splashing from heated pan), or use the appropriate lid for the pan, but with an opening (wooden spoon safely wedged under the lid), so the mushrooms will continue to very gently simmer in their own juice and not burn.
  12. After the patties have been in the oven for 15 minutes, take them out, turn over to the other side, and switch the baking sheets (top goes down, down goes up). Bake the patties for another 10 minutes on the other side, then turn off the heat and leave the patties in the cooling oven while you prepare the rest of the meal.
  13. Wash the salad, drain it in a colander, and distribute the leaves to the side salad bowls. Pour or spoon the salad sauce on top.
  14. Take 5 – 6 large, flat plates (according to the number of guests) and place 3 Patamistadas patties from the oven on each plate. Distribute the mushrooms from the pan evenly to all plates.
  15. Pour or spoon the spicy sauce over the mushrooms and serve the dish together with the side salad.

Other Options:

  • You can prepare the spicy sauce up to two days in advance and store it in the refrigerator in an airtight container or jar with a screw-on lid. If you do this, add the bear’s garlic just before serving and a little extra agave syrup.
  • You can actually prepare the patties a day ahead and store them – after they have cooled down completely – in a closed container. To serve them, place them in the cold oven and turn up the heat to 100 °C (fan-assisted, no extra top or bottom heat), and warm them up gently, turning them over once or twice, while you prepare the rest of the meal. They have to be fully reheated (hot, not lukewarm), before you serve them. Yes, you could use a microwave here, but it takes quite a bit from the taste away and can make them also gooey (go with the slow warming via oven, if you want the whole thing).
  • The salad sauce should be prepared fresh, as should the salad. Both lambs lettuce and miner’s salad do not like long, wet storage. But you can wash them on the day, a few hours ahead, sort them (mushy leaves out), and store them in closed containers with a clean soaking cloth on the bottom (we use washable bamboo patches for that).
  • The mushrooms have to be freshly bought and stored for no longer than a day in the fridge (stick to the producer’s storage instructions!). They have to be prepared fresh on the spot.

Side Notes.

  • If you think, this is a little small for a main course, try it with the Festive Menu’s starter “Big Tree Soup” and the dessert. Believe me, you and your guests will be fully satiated after the meal.

Please note: For all my recipes (text) on this blog (By MagS, Parsley-Lane Blog) I grant a CC license under the terms of BY-NC-SA 4.0 (Attribution-NonCommercial-ShareAlike). For further explanations, please see the Legal Notice or visit creativecommons.org.