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.
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.
- Shallot: 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.
- 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.
- Grated Parmesan cheese: 90 g
- Salt: to taste
- Freshly ground black pepper: to taste