Oyster mushrooms in anise sauce.

200g oyster mushrooms

2 onions

2 cloves garlic

some leaves radicchio

rice

soy sauce

anise seed

salt

pepper

corn starch

veggie broth

olive oil

fresh mint

Cook the rice in salted water. Fry oyster mushrooms with one finely cut onion and smashed garlic in 1 tsp olive oil. Cut radicchio in thin stripes and add at the end when the mushrooms start to get darker golden brown.

Bring 200ml water to the boil, add some veggie broth, soy sauce and 1 tsp anise seed.

Mix 2 tsp corn starch with some cold water and stir in the cooking water. Lower the heat and keep stirring until the sauce starts to thicken a bit. Turn off the heat.

Mix cooked rice with the second finely cut onion and some soy sauce.

Serve mushrooms with the sauce and rice and sprinkle with some fresh mint.

Great flavours from hearty (mushrooms) to bitter (radicchio) and this anise thing which fits pretty well. If you're afraid of the anise try a just a few seeds first and not a whole teaspoon. But it's really worth a try!

Asparagus with oystermushrooms and cherry tomatoes

- 125g green asparagus

- 150g oyster mushrooms

- some yellow and red cherry tomatoes

- garlic

- salt, pepper

- lemon zest

- nutmeg

- oil or margarine

Cut off the ends of the asparagus and cut the rest into 3 cm pieces, the mushrooms into stripes. Smash the garlic with the side of a big knife.

Heat 1 tblsp margarine or oil in a pan and add aspargus first. Stir from time to time and fry for a few minutes until the asparagus starts to get brown. 

Now add the mushrooms and garlic, I had 2 big cloves. Fry for another 5 minutes on medium heat, slightly stir from time to time. Add salt, pepper, lemon zest and a big pinch of freshly grated nutmeg. When it's almost done cut cherry tomatoes into half and add. Lower the heat and wait til the tomatoes begin to melt. Serve this on its own, considering it a low-carb thing or serve with a rice or potatoe dish. Great flavours and the tomatoes bring enough liquid to have a luscious and tangy dish.

Sweetheart cabbage ♥

Fried tofu dices, oyster mushrooms, sweet cabbage and chick peas in coconut  sauce, a bit curry-ish and yummy as hell. With lots of garlic and fresh savage leaves.

Oystermushroomstofucreamsaucething with potatoes and salad.

Oystermushrooms again!

Mashed potatoes with avocado and fried oyster mushrooms in cream sacue.

Does it sound good? It was.

I love to add veggies to my mashed potatoes to have some yummy mash up. This time I used half an avocado and mashed it together with well-cooked potatoes, salt and a little soymilk. 

Fry oystermushrooms in olive oil with salt and pepper. Add 100ml soy cream when almost done, sprinkle some herbes de provence (herbes de provence without lavender aren't herbes de provence, get it).

Let cook on little heat for another 5 minutes, then serve with the potato-avocado mash up.

Mustard-dill zucchini and oyster mushrooms with mashed potatoes and beet roots

I really love the dill and mustard combination in a cream sauce. And I love the magenta mashed potatoes!

Parpadelle With Oyster Mushroom Sauce

200g parpadelle

200g oyster mushrooms

250 ml Soycream

1 small onion 

3 cloves garlic

fresh parsley

salt, pepper,

1 teaspoon vegan red pesto (optional)

1 teaspoon olive oil

A creamy sauce with the distinguish flavour of oyster mushrooms and garlic:

Cut mushrooms into stripes and fry in olive oil. Add onion and garlic and fry for about 5 minutes, stir from time to time. Cook pasta while preparing the sauce.

Add soycream to mushrooms and season with salt and pepper and the red pesto and add maybe a little from the pasta water and stir well. Let simmer on low heat til the pasta's done.

Serve pasta with the sauce and add a lot of fresh cut parsley. It's quite quick, the sauce takes only a few minutes and will be done if the pasta is!