Steamed Yellow Oyster Mushrooms, Sweet Potato Cream and Lupine Tops

Ingredients

• Lupine Tops
• Sweet potato cream
• Rock Chives oil
• Rock Chives mayonnaise
• Yellow oyster mushrooms with stems
• Tempura batter and panko

Method

• Make a sweet potato cream
• Make a Rock Chives oil and mayonnaise.
• Coat the oyster mushrooms first in the tempura batter and then in the panko.
• Deep-fry at 180°C until golden brown and crispy. Drain on kitchen paper.
• Arrange the fried mushrooms playfully on the plate.
• Spoon dots of the sweet potato cream onto the plate and use the back of a spoon to make a swirl.
• Decoratively arrange the Lupine Tops over the dish.
• Finish with dots of the Rock Chives mayonnaise and a few drops of the oil.

Recipe: Eric Miete