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bataty_puree
Anna Lewandowska

Sweet potato mash with breaded oyster mushrooms

Sweet potatoes and potatoes boiled and mashed with clarified butter and orange zest, served with oyster mushrooms breaded in egg and breadcrumbs and fried.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Polish
Calories: 480
Ingredients Method Notes

Ingredients
  

Puree
  • 2 sweet potatoes
  • 2 potatoes
  • salt
  • orange peel
  • 1 tablespoon clarified butter
Oyster mushrooms
  • 8 oyster mushrooms
  • salt
  • about half a cup gluten-free breadcrumbs
  • 1 egg
  • 1 teaspoon clarified butter

Method
 

  1. Dice the sweet potatoes and the potatoes and boil them al dente in salted water.
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  2. Drain them well and let them steam dry in the hot pan for a minute.
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  3. Add the clarified butter and grated orange peel and mash until smooth. The mash can also be fried to brown it.
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  4. Cut the hard stalks off the oyster mushrooms and wipe them with a damp cloth rather than rinsing them.
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  5. Season the mushrooms with salt, coat them in whisked egg and then in breadcrumbs.
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  6. Heat the clarified butter until it shimmers and fry the mushrooms in batches until golden on both sides.
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  7. Put them on paper towels to remove excess fat.
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  8. Serve the mash and the mushrooms with fresh lettuce topped with lactose-free yogurt.
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Notes

Ingredient quantities are taken from the recipe box as published. Calories and the number of servings are approximate.