King oyster mushroom on parsnip cream and with pine nuts
Course: Starter, StarterCuisine: European
Servings
4
Preparation
30
minutesCooking time
10
minutesMarinate in broth
24
hourTotal time
40
minutesSometimes you just want to put something spectacular on the table. And this is one of them. You use the long great trunk of the king oyster mushroom, you give it all the attention you have. You put it on a bed of parsnip cream and a dollop of pine nut cream on top. And it’s very quiet around you. What a blast.
Ingredients
4 king oyster mushrooms
1 cup miso paste
1 parsnip
1 Potato
100 gram pine nuts
1 block vegetable broth
black pepper
bay leaf
flat parsley
Cooking time
- START THIS STEP A DAY IN ADVANCE – Cut the cap off the king oyster mushroom and cut the stem into 3 pieces. You now have 3 pieces for each later. Perfect. Boil them in 500 ml stock in which you have added the stock cube, bay leaf and quite a bit of miso paste. Be generous with the miso paste. I would put half a cup in it. Now let it cook for 20 minutes, turn off the heat and let it marinate quietly until the next day.
- Peel the parsnip, cut it into large pieces and cook it together with the peeled potato. Then puree it with a little oat milk or cream, whatever you prefer. Season with plenty of black pepper and a little salt.
- Grind the pine nuts in a food processor until they are completely soft and oily. This may take a few minutes.
- Remove the king oyster mushrooms from the stock and dab them with a tea towel. Then fry them nicely brown on both sides.
Serve on a bed of parsnip puree and top with a dollop of pine nut puree. Garnish with a little chopped flat-leaf parsley.
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