Fried Oyster Mushrooms with Kale, Potatoes and Mustard Sauce

Prepare the ingredients. Prepare all the ingredients - we will be cooking them in a moment 🍄‍🟫✨

Slice the onion. Peel the onion and finely chop it.

Grate the potatoes. Peel one potato and coarsely grate it.

Saute the potatoes and onion. In a pan with a little oil, saute the onion and grated potato for about 4-5 minutes over medium heat, until softened.

Add the mustard and cream. Add the mustard, a little water (about 100 ml per serving) and the cream, and briefly simmer for about 3-4 minutes, until the sauce thickens. If you have a blender, blend the sauce until smooth.

Cook the potatoes. Cook the grenaille potatoes in salted water for about 20 minutes, until tender.

Saute the kale. Saute the kale in a pan with a little oil for about 2-3 minutes over medium heat.

Coat the oyster mushrooms. Coat the soaked oyster mushrooms in rice flour.

Fry the oyster mushrooms. Fry the oyster mushrooms in hot vegetable oil for about 3-4 minutes, until golden and crispy.

Serve. Serve 🍽️✨