Fried oyster mushrooms in cream sauce with roasted wedges

Name: Fried oyster mushrooms in cream sauce with roasted wedges
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 pack of (450 g) Rösti corners; 750 g Oyster mushrooms; 2 Onions; 1 Garlic clove; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Herbs of Provence; 75 ml dry white wine; 100 g Whipped cream; 100 g cherry tomatoes; 2 TABLESPOONS sauce thickener; 7-10 Tbsp Marjoram and rosemary; baking paper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 pack of (450 g) Rösti corners
750 g Oyster mushrooms
2 Onions
1 Garlic clove
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Herbs of Provence
75 ml dry white wine
100 g Whipped cream
100 g cherry tomatoes
2 TABLESPOONS sauce thickener
7-10 Tbsp Marjoram and rosemary
baking paper

Directions

1
Place the Rösti on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15 minutes. Clean the oyster mushrooms with kitchen paper, halve if necessary.
2
Peel and finely dice the onions and garlic. Heat the oil in a pan. Sauté the oyster mushrooms in it. Add onions and garlic. Season with salt, pepper and herbs from Provence. Pour on white wine, 200 ml water and cream and bring to the boil.
3
Wash, halve and add the tomatoes. Stir in sauce thickener, bring to the boil again. Season to taste with salt and pepper. Garnish with marjoram and rosemary.