Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Vegan Mushroom Beuschel with Potato Gyoza
Mushroom beuschel meets potato gyoza: a recipe packed with flavour and plant-based comfort.
Ingredients serve 6 people.
fermented mushroom juice
| Ingredients | ||
|---|---|---|
| 500 | ml | liquid |
| 3 | kg | mixed mushroom trimmings |
| 10 | g | salt |
| 2 | kg | king oyster mushrooms |
| Salt | ||
| Pepper | ||
| Rapeseed oil | ||
Preparation
Vacuum-seal the mushroom trimmings with the salt and ferment for 10 days at approximately 22°C room temperature.
Remove the caps from the king oyster mushrooms and set aside. Vacuum-seal the stems with salt, pepper, and a drop of rapeseed oil, then cook sous-vide at 68°C for 12 hours. Remove from the bags and press overnight between two trays. Reserve the liquid. The next day, cut the mushrooms into fine strips.
beuschel base
| Ingredients | ||
|---|---|---|
| 50 | g | rapeseed oil |
| 4 | onions, sliced into strips | |
| 50 | g | garlic, chopped |
| 50 | g | capers |
| 50 | g | parsley stems |
| 50 | g | floury potatoes, diced |
| 200 | ml | white wine |
Preparation
For the beuschel base, sweat all ingredients in oil, then deglaze with white wine.
sauce
| Ingredients | ||
|---|---|---|
| 50 | g | lovage |
| 50 | g | Dijon mustard |
| 50 | ml | apple cider vinegar |
| 400 | ml | vegan cream |
| Cayenne pepper | ||
| 500 | ml | fermented mushroom juice |
| Juice from the king oyster mushrooms | ||
| 1 | kg | seasonal mushrooms |
| Rapeseed oil, salt, pepper | ||
| Arrowroot flour for thickening | ||
Preparation
For the sauce, simmer all ingredients covered for 20 minutes. Blend until smooth and pass through a fine sieve. Season with salt, cayenne pepper, and vinegar.
To finish the beuschel, sauté 1 kg seasonal mushrooms cut into strips, along with the reserved king oyster mushroom caps, in rapeseed oil. Lightly season with salt and pepper. Pour in the strained beuschel sauce and simmer gently for 4 minutes. If necessary, lightly thicken with arrowroot flour.
Gyoza
| Ingredients | ||
|---|---|---|
| Ready-made gyoza wrappers (from an Asian grocery store) | ||
| 200 | g | floury potatoes |
| Dried mushrooms | ||
| Salt | ||
| Pepper | ||
For the gyoza, wash the potatoes and bake them on a bed of salt at 200°C fan-forced heat for 90 minutes. Peel and roughly mash with a fork. Season with rapeseed oil, salt, pepper, and dried mushrooms.
Fill the gyoza wrappers with the potato mixture and shape into ravioli-style dumplings. Cook in salted water for 4 minutes and place on top of the beuschel.
Garnish with lightly poached root vegetable strips.
