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Fancy a simple, vegan and gluten-free recipe? Try the king oyster mushrooms with creamy corn puree! You can conjure up a delicious dinner in just 25 minutes. But before you get started, here’s some useful information about the main protagonists of today’s dish.
King oyster mushrooms: the delicate king of mushrooms
King oyster mushrooms are a delicate and versatile type of mushroom that is particularly appreciated in the kitchen for its firm flesh and mild, nutty flavor. They belong to the mushroom family and are closely related to oyster mushrooms. Due to their firm consistency, they retain their shape even when roasted and are ideal for a variety of dishes. King oyster mushrooms are not only delicious, but also healthy: they contain few calories, but plenty of fiber, vitamins (especially vitamin B) and minerals such as potassium and phosphorus.
The golden grain of antiquity
Corn is one of the oldest cultivated plants in the world and originally comes from Central America. It was cultivated by indigenous peoples over 7,000 years ago and played a central role in their diet. Today, corn is grown all over the world and is available in many different shapes and colors. It is extremely versatile and is used as a vegetable, grain and even as a sweetener. Corn is rich in carbohydrates and provides valuable fiber, which ensures healthy digestion. It also contains important vitamins such as vitamin B1, B3 and folic acid as well as minerals such as magnesium and iron. In the kitchen, corn can be used fresh, canned or as flour and is ideal for soups, salads, side dishes and purees.
Recipe
Ingredients (for 2 people)
- 300 g corn kernels (tin)
- Salt
- 70 ml vegan cream (e.g. oat cream)
- 3 tablespoons olive oil
- 1 pinch of grated nutmeg
- 250 g king oyster mushrooms (or other mushrooms)
- a few rosemary needles
- Pepper
Instructions
- Bring the corn and the liquid from the tin to the boil in a pan with a little salt and simmer gently for about 3 minutes. Drain through a sieve, reserving the cooking water.
- Puree the corn kernels with the cream until not too fine. If necessary, add a little more cooking water to make a creamy puree. Stir in 1 tbsp olive oil, season with salt and nutmeg. Keep warm.
- Clean and slice the mushrooms. Chop the rosemary. Heat the remaining olive oil in a pan and fry the mushrooms on both sides until golden brown. Season with rosemary, salt and pepper.
- Serve the fried mushrooms on top of the corn puree.
