{"id":28395,"date":"2023-01-15T17:24:10","date_gmt":"2023-01-15T16:24:10","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/plum-glazed-mushrooms-with-potato-bread-cheese-emulsion-and-white-onion\/"},"modified":"2023-10-06T16:46:12","modified_gmt":"2023-10-06T14:46:12","slug":"plum-glazed-mushrooms-with-potato-bread-cheese-emulsion-and-white-onion","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/plum-glazed-mushrooms-with-potato-bread-cheese-emulsion-and-white-onion\/","title":{"rendered":"Plum glazed mushrooms with potato bread, cheese emulsion and white onion"},"content":{"rendered":"\n<div id=\"aveqia-text-block_63c422f344f0c\" class=\"block-aveqia-text wrapper md:my-20 my-12\">\n  <div class=\"container max-w-2xl mx-auto wysiwyg\"><p>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 &#8211; 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&#8217;t become too dry. The recipe serves 10.<\/p>\n<h4><strong>Mushroom<\/strong><\/h4>\n<ul>\n<li>1,2 kg Oystermushrooms (a whole cluster)<\/li>\n<li>Voatsiperiferypeppar<\/li>\n<li>Glaze * (below)<\/li>\n<\/ul>\n<p>Brush the mushrooms with oil and bake in the oven at 180\u00b0C 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.<br \/>\nSeason to taste with salt and Voatsiperifery pepper.<\/p>\n<h4><strong>Plum glaze<\/strong><\/h4>\n<ul>\n<li>75 g Light soy<\/li>\n<li>150 g Fermented plum juice<\/li>\n<li>150 g White wine<\/li>\n<li>150 g mirin<\/li>\n<li>40 g UME Syrup<\/li>\n<li>50 g butter<\/li>\n<\/ul>\n<p>Mix all the ingredients except the butter in a saucepan.<br \/>\nCook until thickened. Stir in the butter at the end and leave the glaze to cool.<\/p>\n<h4><strong>Potato flatbread<\/strong><\/h4>\n<ul>\n<li>800 g Baking potatoes<\/li>\n<li>400 g Plain flour<\/li>\n<li>40 g butter<\/li>\n<li>2 tbsp rapeseed oil<\/li>\n<li>2 tsp Coriander seeds<\/li>\n<\/ul>\n<p>Bake the potatoes at 200\u00b0C 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.<br \/>\nRoll out the dough on a pasta machine and punch out rounds. Place the rounds between baking paper, then cover the baking tray.<br \/>\nBefore serving, fry the bread and brush with garlic butter.<\/p>\n<h4><strong>Cheese emulsion<\/strong><\/h4>\n<ul>\n<li>50 g Gammelknas (Arla Unika)<\/li>\n<li>50 g Wapn\u00f6 yoghurt (or other full-fat yoghurt)<\/li>\n<li>1 Egg yolk<\/li>\n<li>1 tbsp Dijon<\/li>\n<li> Champagne vinegar<\/li>\n<li>200 g oil<\/li>\n<\/ul>\n<p>Grate the cheese. Mix with yoghurt, egg yolk, dijon, vinegar and salt. Blend everything with a hand blender until smooth.<br \/>\nMix in the oil gently in a steady stream until all the oil is mixed in and absorbed.<\/p>\n<h4><strong>Sweetheart cabbage<\/strong><\/h4>\n<ul>\n<li>1 Sweetheart cabbage<\/li>\n<li>30 g parsley<\/li>\n<\/ul>\n<p>Shred the Sweetheart cabbage very thinly on a mandolin. Cover the cabbage with damp paper.<br \/>\nPick the parsley and chop the leaves finely. Before serving, mix the broccoli with the parsley and season with salt.<\/p>\n<h4><strong>Fermented vegetables<\/strong><\/h4>\n<ul>\n<li>2 White onions<br \/>\n3 Jalape\u00f1o<br \/>\n100 ml Pickling liquid<\/li>\n<\/ul>\n<p>Slice the silver onions and jalape\u00f1os into very thin rings on a mandolin, rinse in cold water and drain in a sieve.<br \/>\nMix up with the pickling liquid just before serving.<\/p>\n<h4><strong>Garnish<\/strong><\/h4>\n<ul>\n<li>50 g Butter<\/li>\n<li>2 Garlic cloves<\/li>\n<li> Kimchi sesame seeds<\/li>\n<li> Wood sorrel<\/li>\n<li> White cornflower<\/li>\n<\/ul>\n<\/div>\n    <\/div>","protected":false},"featured_media":28202,"template":"","recipe_category":[],"course":[230,262],"season":[],"class_list":["post-28395","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-meat","course-vegetarian-en"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Plum glazed mushrooms with potato bread, cheese emulsion and white onion - 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