Fried oyster mushrooms with watercress

4 servings

30 minutes

Fried oyster mushrooms with watercress is an exquisite dish of Russian cuisine that combines the delicate texture of mushrooms with a tangy tarragon-based sauce. The mushrooms, fried to a golden crust, acquire a rich, slightly nutty flavor that harmoniously complements the freshness of the watercress salad. The dressing with Dijon mustard and wine vinegar adds zest to the dish, while Parmesan contributes a creamy note. Historically, mushrooms hold an important place in Russian cuisine due to their availability and rich flavor. This dish is perfect as a light appetizer or side dish for meat and fish dishes. It not only delights the palate but also impresses with its elegance and simplicity of preparation.

Energy value per serving

• Calories: 468.9
• Proteins: 12.3g
• Fats: 41.9g
• Carbohydrates: 11.8g

Ingredients

• Shallots: 1 head
• Garlic: 1 clove
• Dijon mustard: 2 tsp
• Wine vinegar: 3 tbsp
• Water: 1 tbsp
• Extra virgin olive oil: 0.8 glass
• Chopped tarragon leaves: 1 tbsp
• Freshly ground black pepper: to taste
• Salt: to taste
• Vegetable oil: to taste
• Watercress: 120 g
• Grated Parmesan cheese: 90 g
• Oyster mushrooms: 450 g

Cooking steps

1. Combine shallots, garlic, mustard, vinegar, water, and tarragon in a tall narrow container. Blend with an immersion blender (until tarragon is chopped) or finely chop the tarragon and add it to the other ingredients. Transfer to a large bowl. While stirring continuously, slowly drizzle in olive oil. Season with salt and pepper to taste.

   Required ingredients:

   • Shallots: 1 head
   • Garlic: 1 clove
   • Dijon mustard: 2 teaspoons
   • Wine vinegar: 3 tablespoons
   • Water: 1 tablespoon
   • Chopped tarragon leaves: 1 tablespoon
   • Extra virgin olive oil: 0.8 glass
   • Freshly ground black pepper:  to taste
   • Salt:  to taste

2. Heat 3 tablespoons of oil in a large skillet until lightly smoking. Arrange the mushrooms in a single layer in the skillet. Season with salt and sauté the mushrooms, stirring occasionally, until golden brown (about 5 minutes). Transfer the cooked mushrooms to a baking sheet and spread in a thin layer. Allow to cool. Sauté the remaining mushrooms in batches in the same way, adding a little oil before each new batch.

   Required ingredients:

   • Vegetable oil:  to taste
   • Oyster mushrooms: 450 g
   • Salt:  to taste

3. Combine the cooled mushrooms and cheese in a large bowl. Season with salt and pepper to taste. Drizzle with sauce. Serve immediately. The remaining sauce can be stored in a tightly sealed container in the refrigerator for up to 2 weeks.

   Required ingredients:

   • Grated Parmesan cheese: 90 g
   • Salt:  to taste
   • Freshly ground black pepper:  to taste