Oyster mushrooms in coconut milk sauce {Noël vegan}
Vous allez sûrement vous dire que j’ai perdu la tête car je vous sors des noix de saint jacques en guise de repas de Noël vegan… But no… que nenni ce sont des champignons qui font une copie parfaite tant visuellement que gustativement et feront un effet wahou auprès de vos invités : j’ai nommé les pleurotes géantes (ou king oyster). Alors si vous ne connaissez pas ce champignon googlelisez-le et courez vite en chercher dans votre épicerie asiatique préférée car il ne faut pas que vous passiez à côté ! In short, I hope that this little recipe will be on your New Year’s Eve table and will please you as much as we do., because what petit large mushroom is now part of our cuisine, I even tried these cassolette-style oyster mushrooms with white wine sauce and it was delicious ! Brief, there I served them with black rice, you can choose white rice I wouldn't blame you, and a coconut milk and squash sauce that goes wonderfully with the whole thing. To tell you, I did the shoot at 3 hours of the afternoon and the plate made me want it so much that I devoured everything, greedy, moi, non !
go shoo, in the kitchen Ginette !
- 5 champignons king oyster (giant oyster mushrooms)
- 40 g vegetable margarine
- Flower of salt
- 1 pinch of Espelette pepper
- Pepper
- Black rice (50 g per person)
- FROM fresh coriander (faculty)
- FOR THE COCONUT MILK SAUCE
- 30 cl of coconut milk
- 10 white wine
- 120 g of butternut squash
- 2 shallots
- 10 g of margarine
- 1 teaspoon of turmeric
- Salt and pepper
- Cut the mushroom stems into slices 2 centimeters thick (reserve the heads for another recipe). Put in a salad bowl, cover with boiling water and add 1 tablespoon of mirin or rice vinegar. let stand 10 minutes then drain.
- Cook the rice as indicated on the packet then season at the end of cooking.
- For the sauce, Slice the shallots then brown them 5 minutes in a pan over medium heat with margarine. Deglaze with white wine then add the squash cut into small cubes and the coconut milk. Cook at low boil and covered 20 minutes. Blend the sauce with a hand blender and season.
- Heat the margarine in a pan, then snack on the oyster mushroom nuts 4 minutes on each side over high heat, they should take on a nice golden color without burning.
- Serve the nuts immediately with the rice and coconut sauce.
Sonia
17.12.17a super chic and super delicious recipe! Have a good evening.
Emilie
18.12.17Thank you very much Sonia 😉
Miss MiamMiam
6.1.20It's been weeks, what am I saying surely months, that I keep this recipe on hand. Birthday of my dear and sweet, and marriage so we're going to get started and pull out all the stops.
Thank you for sharing, it looks famous !
Emilie
6.1.20Thank you very much for this little note, I hope the dish will live up to your expectations 😉 Happy birthdays then 🙂
vero
18.12.17This recipe looks delicious, very appetizing and the photos are sublime. A dish to try
Emilie
18.12.17Oh thank you very much Vero for these lovely compliments 🙂
Lou
27.12.17Thank you very much for this recipe tested at Christmas and which was approved by all the guests ! The sauce is delicious, the squash/white wine/coconut combination is perfect ! Merci !
Emilie
5.1.18Oh thank you Lou, It’s so adorable 🙂
Anais
29.11.18Where can you find these mushrooms ? Otherwise is it possible to replace them with another variety? ? In any case, thank you for this recipe which looks delicious
Emilie
7.12.18These mushrooms are easily found in Asian grocery stores., unfortunately to achieve this result they are not replaceable.