Vegan Parmentier with Walnuts and Oyster Mushrooms
Vegan Parmentier with Walnuts and Oyster Mushrooms
Rated 5.0 stars by 1 users
Servings
6
This vegetarian Parmentier puts a creative twist on a classic dish. Oyster mushrooms add a tender texture, while walnuts bring a delightful crunch and rich flavour. A comforting meal, perfect for sharing with family or friends.
Ingredients
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1 onion
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250 g oyster mushrooms
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2 tbsp neutral oil
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200 g Prana walnuts
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900 g potatoes
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125 mL plant-based milk
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3 tbsp margarine
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Salt and pepper
Directions
Cut the potatoes into small cubes and cook them in salted water for 20 minutes.
Meanwhile, finely chop the onion, shred the oyster mushrooms by hand, and pulse the walnuts into a coarse powder.
Heat a bit of oil in a skillet and sauté the onion until caramelized. Add the oyster mushrooms and cook until golden, then stir in the walnuts. Season with salt, pepper, smoked paprika, thyme, and a splash of lemon juice.
Drain the potatoes and mash them with warm plant-based milk and margarine until smooth. Season with salt, pepper, and a pinch of nutmeg.
For plating, place a layer of the mushroom mixture into a ring mold, followed by a layer of mashed potatoes. Press gently, then remove the mold.
Garnish with a few walnut pieces and a sprig of thyme. Serve immediately with a crisp green salad for freshness.
Add a dab of margarine on top and use a kitchen torch to lightly brown the surface. Serve with a mesclun salad tossed with walnuts for extra flavour!