Delicious dumplings with beetroot and oyster mushrooms
If you’re looking for something new and exciting for your party, this recipe is for you! We introduce you to a beetroot and oyster snack that’s perfect for Christmas, New Year’s Eve and other special occasions, and, of course, just to enjoy. Roasted baked beetroot, crispy oyster mushrooms and a delicious Indian nut cream make a truly delicious combination, the likes of which you may never have tried before! The cherry on the cake is the fresh dill pickle, which adds a nice freshness. Try it for yourself and let us know how you like it!
Servings: for four
Preparation time: approximately 40 minutes
Difficulty: Easy
For preparation you will need:
For beetroot:
- 200 g oyster mushrooms
- 400-500 g beetroot (approx. 2 medium)
- 1,5 teaspoon of honey
- 1,5 teaspoon lemon juice
- Pinch of salt
- black pepper to taste
For the Indian nut cream:
- 100 g soaked Indian nuts
- 1,5 teaspoon lemon juice
- 1 teaspoon of honey
- Pinch of salt
- 2-3 tablespoons water (add gradually to achieve a pourable, not liquid consistency).
To serve:
- Fresh dill
How to make beetroot soup?
Preheat the oven to 200 degrees and line a baking tray with baking paper. Wash, peel and slice the beetroot into 1 cm thick slices. If you are using larger beetroots, you can cut the slices in half again to make the snack the size of a bite. Next, prepare the glaze by mixing together the honey, lemon juice, salt and pepper. Place the beetroot slices on a baking tray lined with baking paper, cover the slices with the glaze and roast the beetroot slices for about 20-25 minutes until tender.
Then cut or tear the oyster mushrooms into strips and place on a dry hot pan. Place the weight on top. A large pot filled with water is suitable. Bake the oyster mushrooms for about 15 minutes until the excess water has evaporated. Then cook the mushrooms for a few more minutes, until lightly golden brown and slightly crispy.
For the nut cream, blend the soaked Indian nuts with lemon juice, honey, salt and a little water to make a smooth cream with a smooth texture. Gradually add water to avoid too liquid a consistency, which is not suitable for snacks.
To serve, place the roasted beetroot slices on a large plate or serving platter, top with the baked oyster mushrooms (you can season the mushrooms to taste, but they are also delicious au naturel). Top with a drizzle of Indian nut cream and garnish with fresh dill.
