Mushrooms à Brás
A vegan à Brás with juicy mushrooms, crispy potatoes and a velvety tofu cream
INGREDIENTS
- 600 g Oyster mushrooms
- 600 g Potatoes, cubed
- 200 g Tofu
- 1 Onion
- 4 cloves Garlic
- 2 tbsp Olive oil
- 1 tbsp Nutritional yeast
- 1 tbsp Dijon mustard
- 3 leaves Bay
- 1 sprig Fresh parsley
- Black olives, to taste
- Salt, to taste
- Pepper, to taste
INSTRUCTIONS
- 1 Cut the potatoes into cubes.
- 2 Drizzle with olive oil, add salt and mix well. Cook the potatoes in the Air Fryer for 30 minutes at 180°C, shaking halfway through. If you prefer, deep-fry them until golden. When the potatoes are ready, set aside.
- 3 Heat the olive oil in a large frying pan and sauté the onion with the bay leaves until lightly golden. Add the garlic and sauté for another minute. Add the mushrooms and cook until they shrink and release their juices.
- 4 Put the tofu, cut into blocks, in a tall beaker with the mustard, black pepper, salt and nutritional yeast. Blend with a hand blender until smooth. If it is too thick, add plant milk or water a little at a time until it is the consistency you want.
- 5 Add the potatoes to the pan with the mushrooms and mix well.
- 6 Pour the tofu cream into the pan and stir for 2 to 3 minutes, until the liquid has evaporated.
- 7 Taste and adjust the seasoning if needed.
- 8 Spoon onto a plate.
- 9 Chop the fresh parsley and olives and scatter them over the top to finish.
