Plum glazed mushrooms with potato bread, cheese emulsion and white onion
This dish is an exciting composition that could be likened to a Nordic vegetarian taco with an Asian touch. Lovely grilled mushrooms with a soy and plum glaze served in a lovely potato flatbread (which is really easy to make – also suitable for both everyday and festive occasions). The variations of the vegetable content are endless, so if you make this at home, you can pair it with whatever you like. Remember to include a creamy element so the dish doesn’t become too dry. The recipe serves 10.
- 1,2 kg Oystermushrooms (a whole cluster)
- Glaze * (below)
Brush the mushrooms with oil and bake in the oven at 180°C for 20 minutes. Then grill the mushroom until golden while brushing with the glaze, grill until all the glaze is used. Then cut off the root of the mushrooms and heat them in the oven before serving.
Season to taste with salt and Voatsiperifery pepper.
- 75 g Light soy
- 150 g Fermented plum juice
- 150 g White wine
- 150 g mirin
- 40 g UME Syrup
- 50 g butter
Mix all the ingredients except the butter in a saucepan.
Cook until thickened. Stir in the butter at the end and leave the glaze to cool.
- 800 g Baking potatoes
- 400 g Plain flour
- 40 g butter
- 2 tbsp rapeseed oil
- 2 tsp Coriander seeds
Bake the potatoes at 200°C for about 1 hour or until they are completely soft. Leave the potatoes to cool and scoop out the flesh. Mix the potatoes in a bowl with the remaining ingredients to form a fine dough. Wrap the dough in cling film and leave to rest in the fridge for at least 20 minutes.
Roll out the dough on a pasta machine and punch out rounds. Place the rounds between baking paper, then cover the baking tray.
Before serving, fry the bread and brush with garlic butter.
- 50 g Gammelknas (Arla Unika)
- 50 g Wapnö yoghurt (or other full-fat yoghurt)
- 1 Egg yolk
- 1 tbsp Dijon
- Champagne vinegar
- 200 g oil
Grate the cheese. Mix with yoghurt, egg yolk, dijon, vinegar and salt. Blend everything with a hand blender until smooth.
Mix in the oil gently in a steady stream until all the oil is mixed in and absorbed.
- 1 Sweetheart cabbage
- 30 g parsley
Shred the Sweetheart cabbage very thinly on a mandolin. Cover the cabbage with damp paper.
Pick the parsley and chop the leaves finely. Before serving, mix the broccoli with the parsley and season with salt.
- 2 White onions
100 ml Pickling liquid
Slice the silver onions and jalapeños into very thin rings on a mandolin, rinse in cold water and drain in a sieve.
Mix up with the pickling liquid just before serving.
- 50 g Butter
- 2 Garlic cloves
- Kimchi sesame seeds
- Wood sorrel
- White cornflower