Photo by Iphone6 Olga Andonović
Provenance of Dish
Made this dish to celebrate the last cut of my little movie about mushrooms "Cosmos in a CUP". Think I was mushroomed due to much drinking of Lion's mane so whatever you do - be moderate or not :D
250g Royal Oyster Mushrooms
A sweet potato
8 Fresh red peppers
Two slices of Gouda cheese infused with basil pesto and
Goat cheeses with roasted and spiced pumpkin seeds
Raw Sunflower seeds for decoration
In the morning after your coffee:
Wash well red peppers. The best are those long ones from Macedonia.
Please put it in Owen and bake them at 180 degrees until black spots appear.
Don't get afraid; this is great, you will see later why ;)
Approximately 20 minutes, it depends on Owen you use.
Take it out and avoid massive steam as opening the Owen.
Quickly put it in some vessel and cover.
Let it sweat well for 20 minutes so you can peel the bark of it quickly.
Peel the peppers. Let them smoke. Prepare to cut garlic.
Serve it as dressing in some friendly salad vessel with sunflower oil, vinaigrette and spiced with salt and black pepper.
( https://www.youtube.com/watch?v=JUcCZQZYCjA )
Cook on lowest heat, namely;
IN YOUR BEST NON-STICKY PAN:
melt your favourite or best butter ( shouldn't get more than gold, remove the excess bubbles and trash )
add moderately sliced garlic and let it sweat
add Himalayan salt, white or green pepper, and just a pinch of preferred spice ( natural curry, ginger, lemongrass )
put 3 mm sliced Oyster Mushrooms carefully
after a minute, turn them on another side and let them soak and sweat for 20 min
A sweet potato Purée:
heat water on the mild fire and put a generous amount of Himalayan salt inside
slice a sweet potato for two-person in cubes of 2cm and put in water to boil
When the potato is ready, strain it and add a generous amount of butter on top of it. Stir for a moment.
add one teaspoon of your favourite mustard
add one teaspoon of your favourite honey
stir and squash it manually, do not mix with an electric stick
Taste, if wished, add more Himalayan salt ;)
Add some FAT yoghurt cream and stir.
Cover the pot and let Puree sweat and do its thing.
*Additional note, be joyful, relaxed and slow as you can while you cook. Enjoy the flow. Hence slow cooking. It's a mindful process, not a quick sex drive, pardon my french. Observe it. Taste your pairing red wine and go back to have your moment with those Royal Oysters.
SERVE ALL IN ONE BIG PLATE
Add some baby spinach aside and sprinkle with dressing; best goes with olive oil infused with black or white truffles only.
And enjoy it!
You should get even more relaxed of this symphony and indulge yourself in some excellent Cabernet Sauvignon, a perfect wine pairing for this main course. I had it after surviving severe covid complications, and it boosted my mood and relaxed me.
Be well and good!