A plant-based take on traditional perkelt (a Central European paprika stew), where oyster mushrooms stand in for meat – meaty, juicy and full of umami. Fennel and celery stalks bring freshness, while rice cream gives it a soft, creamy texture. Served with mashed potatoes flavored with rosemary, oregano and avocado oil.
- Category
- main course
- Portion
- 350 g
- Yield
- 10 servings
- Nature (TCM)
- warming
TCM: The spices and braised oyster mushrooms gently warm and support the digestive fire.
Ingredients
Perkelt (approx. 2 kg finished dish)
- Fresh oyster mushrooms – 1.2 kg
- Fennel bulb – 300 g
- Celery stalks – 300 g
- Parsley root – 200 g
- Vegetable oil (e.g. rapeseed) – 60 ml
- Rice cooking cream – 400 ml
- Vegetable stock or water – 800 ml
- Salt – 15 g (2½ tsp)
Spices – base (toasting)
- Bay leaves – 3
- Whole juniper berries – 6
- Whole allspice – 6
- Whole black peppercorns – 5
Spices – for the mushrooms (ground)
- Cumin – 3 g (½ tsp)
- Ground black pepper – 2 g (½ tsp)
- Ground coriander – 3 g (½ tsp)
- Smoked paprika – 5 g (1 tsp)
- Crushed juniper – 1 g (a pinch)
- Ground allspice – 1 g (a pinch)
- Ground fennel – 1 g (¼ tsp)
- Dried ginger – 1 g (¼ tsp)
Mashed potatoes (approx. 1.5 kg finished)
- Boiled potatoes – 1.2 kg
- Rice milk – 300 ml
- Avocado oil – 50 ml
- Dried oregano – 2 g (½ tsp)
- Dried rosemary – 2 g (½ tsp)
- Salt – 10 g (1½ tsp)
Method
Perkelt base
- Warm the celery stalks and fennel in the oil. Add the bay leaves, juniper, allspice and black peppercorns. Sauté for 5–6 minutes until fragrant.
Oyster mushrooms
- Add the sliced oyster mushrooms and sauté until the excess water evaporates and they turn golden (about 8 minutes).
Spices
- Remove the whole spices and add the ground ones – cumin, coriander, smoked paprika, juniper, fennel, ginger and black pepper. Stir and let them release their aroma.
Braising
- Add the chopped parsley root, pour in the stock and braise for 15 minutes until everything comes together.
Finishing
- Pour in the rice cream, bring to a boil and season with salt. The consistency should be thick and creamy.
Mashed potatoes
- Mash the boiled potatoes while still warm with the rice milk and avocado oil.
- Season with salt, oregano and rosemary. The consistency should be fluffy, not runny.
Serving
Plate 200 g of oyster mushroom perkelt and 150 g of mashed potatoes. Garnish with fresh parsley leaves or a drizzle of rice cream.
Key ingredients
- Oyster mushroom
- Protein and beta-glucans; a meaty texture for sauces and stroganoff.
- Cumin
- Supports digestion and eases bloating; a source of iron.
- Ginger
- Warming; supports digestion and circulation, anti-inflammatory; traditionally used for nausea and cold.
- Red bell pepper
- High in vitamin C and antioxidants; sweet once roasted.
- Coconut milk
- Plant fat for creaminess without dairy; medium-chain fats.
- Potatoes
- Complex carbohydrates, potassium and vitamin C; a filling side.
Why it’s good for the body
- Oyster mushroom is a source of plant protein and beta-glucans.
- Fennel and celery traditionally support digestion and lighten the dish.
- Rice cream and rice milk are a light, lactose-free plant-based alternative.
- Avocado oil adds healthy fats and a delicate nutty flavor.
Traditional and functional notes on the ingredients — not medical claims.
Notes
- For a thicker consistency, you can blend part of the perkelt.
- You can swap the rice cream for coconut cream if you want a more exotic flavor.
- It's also wonderful with sourdough bread or braised vegetables.