Fried Oyster Mushrooms
with Walnuts and Marjoram in Planton Chef Cremo 18%
Ingredients
• 125 g of oyster mushrooms
• 50 g of leek
• 90 g of Planton Chef Cremo 18%
• 5 g of marjoram
• 5 g of teriyaki sauce
• 20 g of walnuts
• 1/2 cup of water (as needed)
• 2.5 g of green tea
• 1 tablespoon of oil for frying
• Mint leaves
• Salt and pepper
Preparation
Cut the oyster mushrooms into large pieces, then lightly fry them in a pan for approximately 2 minutes, seasoning with salt and pepper to taste. Grind the walnuts with a little oil and mix them with the previously fried oyster mushrooms. Add the leek, sliced into half-rings, to the pan along with the marjoram. Fry everything for 3 minutes, stirring occasionally. Finally, add Planton Chef Cremo 18% and the teriyaki sauce. Mix well and simmer over a low heat for 7 minutes, stirring occasionally (if you prefer a slightly thinner sauce, brew the green tea and add it to the dish according to your preference). Set the finished dish aside to rest for 10 minutes. Serve garnished with torn mint leaves.