Sweet Potato Mash with Oyster Mushrooms
INGREDIENTS (PUREE):
- 2 sweet potatoes
- 2 potatoes
- salt
- orange peel
-
1 tablespoon clarified butter
Buy INGREDIENTS (OYSTER MUSHROOMS):
- 8 oyster mushrooms
- salt
- about half a cup gluten-free breadcrumbs
- 1 egg
-
1 teaspoon clarified butter
This year, I’m going to continue to experiment with vegetarian and vegan recipes. I like discovering new flavors and I’ve been trying to cut down on meat. Mushrooms are often an underestimated product but they are a good source of B vitamins and they also contain potassium, phosphorus, and magnesium. Lots of people often choose popular mushrooms but have you ever tried oyster mushrooms? Just fry them to get a really delicious meal 🙂
Preparation
I diced the sweet potatoes and potatoes and then boiled them al dente in salted water. I drained them, added clarified butter, grated some orange peel and mashed until smooth. You can also fry it to make it brown.
I cut off the hard stalks from the oyster mushrooms, seasoned them with salt and coated them in a whisked egg and breadcrumbs. I fried the oyster mushrooms in a frying pan with hot clarified butter and put them on paper towels to remove excess fat.
I served the mashed potatoes and oyster mushrooms with fresh lettuce topped with lactose-free yogurt.
Why the mash mixes two kinds of potato
Sweet potato alone makes a mash that is sweet and slightly wet, because it holds more water and more sugar than an ordinary potato. The two plain potatoes in this recipe are there to hold the whole thing together and to cut that sweetness, which is also why the orange zest works instead of fighting it.
Boil them al dente rather than until falling apart, and drain them properly. Overcooked potato takes on water, and a wet mash is the one problem you cannot fix afterwards: adding more fat only makes it greasy. Let the drained dice steam dry in the hot pan for a minute before the butter goes in.
Oyster mushrooms: dry, firm, hot pan
Oyster mushrooms carry a lot of water and release it the moment they hit a pan, so the breadcrumbs have to meet a hot surface or the coating turns to paste. Heat the clarified butter until it shimmers before the first mushroom goes in, fry in batches with space between them, and resist turning them until the underside is properly golden.
Do not wash them under the tap either. Wipe them with a damp cloth and cut away the hard part of the stalk; a rinsed mushroom soaks up water that comes straight back out in the pan. Clarified butter is used here rather than ordinary butter because it takes the higher heat without burning.
Making it lighter, and what else it goes with
The breaded version is the indulgent one. The same mushrooms are very good torn into strips and fried dry with nothing but salt, which takes five minutes and no egg or breadcrumbs, and the mash carries the dish either way.
The lettuce with yogurt is not a garnish. It is the acid and the cold against a plate that is otherwise soft, sweet and fried, and a squeeze of lemon into the yogurt makes that contrast sharper still. If you would rather have dinners like this one planned into the week with a shopping list, that is what the Diet & Training by Ann app does.
Sweet potato mash with breaded oyster mushrooms
Ingredients
Method
- Dice the sweet potatoes and the potatoes and boil them al dente in salted water.
- Drain them well and let them steam dry in the hot pan for a minute.
- Add the clarified butter and grated orange peel and mash until smooth. The mash can also be fried to brown it.
- Cut the hard stalks off the oyster mushrooms and wipe them with a damp cloth rather than rinsing them.
- Season the mushrooms with salt, coat them in whisked egg and then in breadcrumbs.
- Heat the clarified butter until it shimmers and fry the mushrooms in batches until golden on both sides.
- Put them on paper towels to remove excess fat.
- Serve the mash and the mushrooms with fresh lettuce topped with lactose-free yogurt.
Notes
Frequently asked questions
Sweet potato alone gives a mash that is sweet and slightly wet, because it holds more water and more sugar. The two plain potatoes hold the mash together and cut that sweetness, which is also why the orange zest works rather than fights it.
Boil the dice al dente rather than until they fall apart, drain them properly and let them steam dry in the hot pan for a minute before the butter goes in. A wet mash cannot be rescued: adding more fat only makes it greasy.
No. Wipe them with a damp cloth and cut away the hard part of the stalk. A rinsed mushroom soaks up water that comes straight back out in the pan.
Heat the clarified butter until it shimmers before the first mushroom goes in, fry in batches with space between them and do not turn them until the underside is properly golden. Oyster mushrooms release water immediately, and a cool pan turns the coating to paste.
Yes. The same mushrooms are very good torn into strips and fried dry with nothing but salt, which takes five minutes and needs no egg or breadcrumbs. The mash carries the dish either way. Dinners like this one come planned into the week with a shopping list in the Diet & Training by Ann app.
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