Mushroom in Pyjamas

Posted on by

Now we are going to dress the mushrooms comfortably for a cozy rest in the warmth (Rcp# 63, with Ingredient Special on King Oyster Mushrooms ‘Oyster with Plenty Pearls’).

Ingredients for ‘Mushroom in Pyjamas’

  • 1-2 fresh ginger toes (about 15g, washed, roughly peeled, sliced lengthwise)
  • 1-2 stalks of lemongrass (about 5g, washed and cut into pieces about 5-6cm long)
  • 200-250g king oyster mushrooms – you only need the stems (remove the tops and use them like porcini)
  • 200-250g sweet potatoes (long and thin like radishes work best
  • 40-50g fennel, coarsely chopped (like onions)
  • 1 tablespoon dried and salted tomatoes
  • 45-50g chestnuts (pre-cooked and crumbled, ‘maroni’/marones)
  • 3 tablespoons canola oil
  • 200-250 ml homemade vegetable broth (if the total amount of mushrooms and sweet potatoes exceeds 430 g, use 250 ml; if less, use 200 ml)
  • 5 tablespoons oat yogurt
  • ½ teaspoon of bear’s garlic in oil
  • A pinch of freshly ground nutmeg
  • Freshly ground pepper
  • Salt to taste (½ – 1 teaspoon, mild)

Preparations for ‘Mushroom in Pyjamas’

  1. Scald sweet potato slices with 500 ml hot water in a saucepan. Bring to a boil and simmer briefly (5-8 minutes). As soon as the smell of sweet potatoes becomes noticeable, turn off and remove from heat. Remove sweet potato slices with a slotted spoon or strain through a sieve. Reserve the stock.
  2. Heat a large skillet with the mushroom slices, ginger, and lemongrass.
  3. Stir-fry briefly. When mushrooms begin to release liquid, lower heat, remove mushrooms and set aside on a plate.
  4. Add the chopped fennel, dried tomatoes and sweet potato broth to the pan. Bring to a boil, then reduce heat and simmer for 8-10 minutes. Turn off heat and remove from pan. Season to taste with salt, pepper and nutmeg. Allow to cool to lukewarm.
  5. Remove the baking grid and preheat the oven to 180°C (convection only). Grease the baking dish (stoneware, earthenware or porcelain, heat resistant, including the rim) well. Place a layer of overlapping sweet potato slices on the bottom, then a loose layer of overlapping mushroom slices on top. Replace the baking grid and place the dish in the oven on medium rack. Bake for 10 minutes.
  6. Remove ginger and lemongrass from pan, transfer cooled liquid to heatproof blending container and blend. Add oat yogurt and blend again until smooth. Stir in bear’s garlic in oil by hand.
  7. Remove the baking dish from the oven (after the first baking time, see 5. above, careful: hot). Pour the sauce over the potatoes and mushrooms and bake for another 25 minutes (until the top of the dish is foamy and slightly raised). Turn off the heat and leave the pan in the oven to cool for another 5-8 minutes.

Serve with chopped parsley on top and a mixed green salad on the side.

Side Notes:

  • After creating the ingredient special on Boskoop apples, I wanted to put an ingredient into nightwear again. Only this time I chose pyjamas for a change. You’ll find more about this strange habit in the Side Notes to the above-mentioned recipe for the Ingredient Special on Boskoop Apples [‘Boskoop in a Nightgown’].

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.