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In the mood for a simple, vegan and gluten-free dish? Try these king oyster mushrooms with creamy corn purée! In just 25 minutes, you can prepare a delicious dinner. But before you get started, here are a few useful facts about the stars of today’s recipe.
King oyster mushrooms: a delicate culinary gem
King oyster mushrooms are a refined and versatile variety, prized for their firm texture and mild, nutty flavour. Closely related to oyster mushrooms, they keep their shape beautifully when pan-fried and are perfect for a wide range of dishes. They’re not only delicious but also healthy: low in calories, high in fibre, packed with B vitamins, and rich in minerals such as potassium and phosphorus.
The golden grain of antiquity
Corn is one of the oldest cultivated plants in the world, originally from Central America. It was grown by indigenous peoples more than 7,000 years ago and formed a cornerstone of their diet. Today, corn is grown worldwide and comes in many varieties and colours. It’s highly versatile – used as a vegetable, grain or even sweetener. Corn is rich in carbohydrates, provides valuable fibre for healthy digestion, and offers key vitamins such as B1, B3 and folate, along with minerals like magnesium and iron. In the kitchen, it can be used fresh, canned or as flour, making it perfect for soups, salads, side dishes and purées.
Recipe
Ingredients (for 2 servings)
- 300 g corn kernels (canned)
- salt
- 70 ml vegan cream (e.g. oat cream)
- 3 tsbp olive oil
- 1 pinch grated nutmeg
- 250 g king oyster mushrooms (or other mushrooms)
- a few sprigs of rosemary
- pepper
Instructions
- Place the corn with its liquid in a saucepan with a pinch of salt. Bring to the boil and simmer gently for about 3 minutes. Drain through a sieve, reserving the cooking water.
- Blend the corn with the cream until smooth but still slightly textured. Add a little of the reserved cooking water if needed to achieve a creamy consistency. Stir in 1 tbsp olive oil, season with salt and nutmeg, and 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. Season with rosemary, salt and pepper.
- Serve the sautéed mushrooms on top of the corn purée.
