Oyster Mushroom 'Scallops' in White Wine Caper Sauce
with almond-studded green beans & fresh dill- Zwaveldioxide en sulfiet
- Melk (inclusief lactose)
- Noten
- Amandelnoten
- Haver
- Gluten
- Kamut
- Spelt
- Soja
- Selderij
- Tarwe
- Khorasan (tarwe)
- Mosterd
- Pinda's
- Zwaveldioxide en sulfiet
- Sesamzaad
- Ei
- Rogge
- Gerst
- Lupine
- May contain traces of allergens
There is a new ingredient in your box! The king oyster mushroom is a versatile mushroom with a meaty texture and a subtle, earthy flavor. Ideal for frying or grilling.
Ingredients
150 g
King oyster mushrooms
½ piece
Parsley root
200 g
Potatoes
15 g
Capers
50 milliliters
White wine
(Contains: Zwaveldioxide en sulfiet)
150 g
Green beans
100 milliliters
Heavy cream
(Contains: Melk (inclusief lactose))
½ piece
Onion
10 g
Shaved almonds
(Contains: Noten, Amandelnoten May be present: Haver, Gluten, Kamut, Spelt, Soja, Selderij, Tarwe, Khorasan (tarwe), Mosterd, Pinda's, Zwaveldioxide en sulfiet, Sesamzaad, Ei, Rogge, Gerst, Lupine)
2.5 g
Fresh dill
1 piece
Garlic
Not included in your delivery
1 teaspoon
Balsamic vinegar
¼ piece
Low sodium mushroom or vegetable stock cube
1.5 tablespoon
[Plant-based] butter
½ tablespoon
Olive oil
1 teaspoon
Mustard
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Cooking Steps
- Peel or thoroughly wash the potatoes and the parsley root, then cut both into rough chunks.
- Transfer to a pot or saucepan and submerge with water, then bring to the boil and cook for 12 - 15 minutes.
- Reserve a small amount of the cooking liquid, then drain and set aside.
- Chop the onion and crush or mince the garlic.
- Finely chop the dill and drain the capers. Discard the tips of the green beans.
- Slice the mushrooms into thick rounds, so as to make the 'scallops'. Score both sides in a criss-cross pattern.
- Heat a clean frying pan over high heat. Toast the almonds until golden-brown, then remove from the pan and set aside.
- Transfer the green beans to the same pan and submerge with a shallow layer of water.
- Add a pinch of salt and cover with the lid, then bring to the boil and allow to cook gently for 6 - 7 minutes.
- Deglaze with the balsamic vinegar, then stir in a knob of butter and fry for 1 minute over medium-high heat.
- Season to taste with salt and pepper.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the 'scallops' for 2 – 3 minutes per side until golden-brown, then remove from the pan and set aside.
- Melt a knob of butter in the same pan over medium-high heat. Fry the onion and the garlic for 2 - 3 minutes.
- Deglaze with the wine and allow to reduce for 4 – 5 minutes.
- Stir in the cream, the capers and half of the dill, then crumble in the stock cube (see pantry for amount). Simmer for 2 - 3 minutes.
- Transfer the 'scallops' to the sauce and simmer for 1 – 2 minutes.
- Mash the potatoes with a knob of butter, the mustard and a splash of milk or cooking liquid as preferred.
- Season to taste with salt and pepper.
- Serve the mash and the green beans on plates. Garnish the green beans with the almonds.
- Top with the 'scallops' and drizzle with the sauce.
- Garnish with the rest of the dill.
