Fried Bouillon Fingerlings with pan-seared mushroom
We have to use our fresh ingredients at first, and so we make variations with them. Our culinary travel brought us to Switzerland in the modernized fusion of a classic dish of pan-fried potatoes and mushrooms.
Here we cooked the washed fingerling potatoes in a vegetable bouillon soft before we fried them in vegetable oil. You can use chicken or beef stock or red or white miso, this is totally up to you. The bouillon gives the potatoes flavor and a little color. After they are soft, which is in a few minutes. Take them out and fry them in vegetable oil, such as avocado or grapeseed oil. The non-vegan variation is to fry them in butter. Add a pinch of coarse salt and fresh crushed pepper.
The mushroom was washed and simply sliced and added into a skillet where 1 tbsp of finely chopped onion have been sauteed. Stir-fried for a few minutes on medium heat. Add a little salt and pepper and serve over the potatoes.
Cut fresh tofu into cubes and add to the dish. Serve with any vegetables. Here we were a little lazy and added some pickled cauliflower from a jar.
Garnish with a little Parmesan or nutritional yeast (vegan version).
Do you have small young potatoes? Try to cook them first in bouillon and then fry them quickly in a pan.
- 2 cups fingerling
- 1 TBSP Vegetable bouillon white miso , or if not vegan use chicken ,, or beef stock
- 1 Tbsp Avocado oil if not vegan use butter
- 1 pinch salt
- 1 pinch black pepper
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