Mushroom Au Poivre V Recipe
Compressed Lion’s Mane mushroom, roasted fingerling potatoes, haricots verts, vegan sauce au poivre
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Ingredients
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Mushroom Preparation
Roasted Fingerling Potatoes
Haricots Verts
Vegan Sauce Au Poivre
Method
Mushroom Preparation
- 1
Prepare the Lion's Mane Mushroom
Clean the Lion's Mane mushroom under running water and pat dry. Slice it into 1-inch thick pieces.
- 2
Roasted Fingerling Potatoes
- 3
Prepare the Potatoes
Preheat the oven to 200°C (400°F). Rinse the fingerling potatoes and cut them in half lengthwise.
- 4
Season and Roast
Toss the halved potatoes with 2 tablespoons of olive oil, 1 teaspoon of salt, and chopped rosemary in a bowl. Spread them evenly on a baking sheet and roast in the preheated oven for about 25-30 minutes or until crispy and golden brown, turning halfway through.
Haricots Verts
- 5
Prepare the Haricots Verts
Trim the ends off the haricots verts and rinse them under cold water.
- 6
Blanch the Beans
Bring a pot of salted water to a boil. Add the haricots verts and blanch for about 3-4 minutes until bright green and tender-crisp. Drain and rinse under cold water to stop the cooking process.
- 7
Sauté
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the blanched haricots verts and sauté for 2-3 minutes until heated through. Season with salt to taste.
Vegan Sauce Au Poivre
- 8
Make the Sauce
In a saucepan over medium heat, combine the coconut cream, vegetable broth, crushed black peppercorns, soy sauce, and minced garlic. Stir well and bring to a simmer.
- 9
Thicken the Sauce
Allow the sauce to simmer for about 5-7 minutes, stirring occasionally until it thickens slightly. Adjust seasoning if necessary.
