The summer is over now. I was
hoping that we will have some nice late summer days or nice autumn days, but
this is not the case at the moment. Theoretically autumn is not so bad...if it
wouldn’t rain so much. And if the days wouldn’t be so gray and cold. What I
like about autumn is the colourful leaves and the seasonal fruits and
vegetables. Figs, mushrooms, pumpkins...they all have season now. All this
makes my heart beat faster...because I can finally use all these ingredients
again. And share with you recipes that have been waiting for years to be
published. For example, these fried king oyster mushrooms with mozzarella and
walnuts. The first time I cooked the recipe 3 years ago. And then 2 years ago.
But only now do finally share the recipe with you. Better later than never, or?
You need:
- 1 ball of mozzarella
- ½ teaspoon aniseed
- ½ tsp coriander seed
- pepper
- 70 g crème fraîche
- 1 rosemary stalk, finely chopped
- 4 tbsp olive oil
- 1 tbsp lemon juice
- salt
- 300 g king oyster mushrooms
- 1 handful of walnuts, roughly chopped
- zest from ½ organic lemon
This is how to proceed:
- Quarter Mozzarella.
- Crush aniseed, pepper (I have taken red and green) and coriander in a mortar. Combine with crème fraîche, rosemary, 1 tbsp olive oil and lemon juice and season with salt. Add to the mozzarella, mix and put aside for 30 minutes.
- Clean the mushrooms and cut in half. Heat 3 tbsp olive oil in a pan and fry the mushrooms in it for 5 minutes. Add the nuts, season with salt and pepper and mix.
- Place mushrooms on 2 plates and add mozzarella. Sprinkle some lemon zest over it and serve immediately.
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