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White mushroom and shiitake stew with miso sauce, fried onions and herb oil |
Vegetarian, Salted
A comforting simmer of mixed mushrooms in a rich, flavorful sauce.
It's important to check the seasoning after mixing the miso with the stew, as the stew is very salty.
Ingredients
Recipe for 12 tapasRoasted potatoes
Mushroom stew
Herb oil
Topping
- Butter
- Salt and pepper
Preparation time: 45 min
Preheat your at 0 °F
-
Set up
Clean the mushrooms and cut into small pieces.
Finely chop the shallot.
Chop the garlic cloves and thyme.
Place the whole ratte potatoes in a pan of cold water. Bring to the boil, add salt and cook until tender. Drain and slice into 0.5 cm rounds.
-
Mushrooms stew
Wash and chop the mushrooms.
In a frying pan with butter, sweat the shallots, garlic and thyme, then add the mushrooms. Cook for a few minutes, then deglaze with the white wine, lower the heat and reduce gently. Add the cream and cook again to taste. Finish with the mustard and miso and set aside.
-
Herb oil
Throw all the ingredients in the blender and mix everything well until a smooth and homogeneous texture is reached. Season & reserve.
-
Potatoes
In a non-stick frying pan over high heat, brown the potato slices with the chopped garlic and thyme in a drizzle of oil until crisp. Season with salt and pepper.
-
On the plate
Place the roasted potatoes in the bottom of your ramekins and drizzle with the mushroom simmer.
Finish by adding a little herb oil and a pinch of fried onion.
Official partners
It's important to check the seasoning after mixing the miso with the stew, as the stew is very salty.
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