RECOGNIZING ILLUSIONS, 2012 – 2018 ~summary~
October 26, 2015

 

FRIED PARASOL (umbrella) MUSHROOM WITH CHARD POTATO (vegetarian)

 

A WORD OF CAUTION – if you don’t know this mushrooms well – than don’t pick them. They grow on the outskirts of woodlands and in them. But they can be mistaken for a highly toxic mushroom that looks quite similar. Here is the link to what Parasol eatable mushroom is.

So if you are not a knower of these mushrooms – just use the Oyster mushrooms which you can buy instead. I’ve been growing up with these in Slovenia, so was quite surprised when I realized people here in England don’t eat them.
More for me! 😀

 

Ingredients: (for 3-4 people)

5-6 larger potatoes
*  4-5 large chard leaves
*  7-8 Umbrella mushrooms (you can use any type of larger mushrooms)
*  2 dcl of any vegan milk, flour and breadcrumbs
*  2 cloves of garlic, olive oil, half  glass of white wine
*  black pepper, salt
*  tartar sauce;  freshly made written below (step.6)

PREPARATION;

  1. Peel the potatoes. Cut them into inch thick pieces. Put them into a pot and add boiling water and salt . Cook for 20 minutes.

  2.  Remove the stalks from the chard leaves (set them aside to use some other time in a broth). Chop the chard leaves into inch strips and boil them for 3 . 4 minutes.
  3. Prepare three smaller containers or soup plates – in one put half an inch of flour, second one 2 dcl of almond (or other vegan) milk + 2 -3 tbsp of flour, some salt, pepper, thyme – combine with fork or blender. In third put half an inch breadcrumbs. 
    Cut the mushrooms a half (so that you can check that they are good inside). Then dip each piece in  flour, batter and breadcrumbs.
  4. Fry the prepared mushrooms in vegetable oil (at least half a cup of oil per larger pan). 2-3 minutes each side.

  5. In a pan or vok pour some olive oil, add 2 smashed cloves of garlic, cooked chard leaves, white wine and stir for 2-3 minutes. Add cooked potatoes and stir it together. Little bit of fresh parsley on the top.

  6. Serve with fresh tartar sauce made from 4 spoons of sour vegan cream, 3 spoons of vegan mayonnaise, one spoon of French mustard, 2 small chopped gherkins, chopped parsley and chives.

 

This is the type of dish – which you can’t get in any restaurant. This is straight from the woods and garden. I guarantee you the feeling of humbleness when eating this meal.  <3

 If you follow my recipes, fell free to adapt it to your own taste. Add a little bit of yourself in it. 😉

 

buon apetito

1 Comment

  1. Nella says:

    Hi Kurt.
    Thank you for the heads up. I’m fairy new to a blogging world – so I’m not sure how to fix the problem.
    Will look into it. 😉

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