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Vegetarian Christmas Table: Oyster Mushroom Spit Roast with All the Trimmings
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Vegetarian Christmas Table: Oyster Mushroom Spit Roast with All the Trimmings

2 hServes 6Nutri-Score B€€
from @alfiecooks34 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • oyster mushrooms (large clusters, kept whole)Produce800 g
  • butter (softened)Dairy100 g
  • garlic (cloves, crushed)Produce4 pieces
  • mixed herbs (chopped (thyme, rosemary, parsley))Spices10 g
  • potatoes (peeled and cut into chunks)Produce1.2 kg
  • olive oil (or sunflower oil)Pantry80 ml
  • rosemary (leaves finely chopped)Produce10 g
  • saltSpices10 g
  • brussels sprouts (trimmed and halved)Produce600 g
  • carrots (peeled, halved lengthways)Produce600 g
  • maple syrupPantry40 ml
  • cavolo nero (stalks removed, leaves shredded)Produce300 g
  • leeks (sliced and washed)Produce3 pieces
  • creamDairy150 ml
  • onion (sliced)Produce2 pieces
  • vegetable stockPantry600 ml
  • plain flourPantry30 g

per serving

Nutrition

312kcal

Carbs
32 g
Proteins
7 g
Fat
18 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray ×2
  • Frying pan
  • Saucepan
  • Mixing bowl
  • Skewer

step by step

Method

  1. Prepare the garlic and herb butter

    • Mix the softened butter with the crushed garlic and chopped mixed herbs.
    • Season with a little salt.
    Step 1

  2. Coat the oyster mushrooms

    • Brush the oyster mushroom clusters generously with the garlic and herb butter.
    • Thread them onto a skewer to form a centrepiece roast.
    Step 2

  3. Roast the mushroom centrepiece

    • Place the mushroom roast on a baking tray.
    • Roast until golden and tender.
    Step 3

  4. Parboil and roast the potatoes

    • Boil the potato chunks in salted water until just tender, then drain and shake to roughen the edges.
    • Toss with olive oil and spread on a baking tray.
    • Roast until golden and crisp.
    Step 4

  5. Make the rosemary salt

    • Combine the finely chopped rosemary with the salt.
    Step 5

  6. Finish the roast potatoes

    • Sprinkle the rosemary salt over the hot roast potatoes before serving.
    Step 6

  7. Roast the brussels sprouts

    • Toss the halved sprouts with a little oil and salt.
    • Roast until crispy and charred at the edges.
    Step 7

  8. Make the maple glazed carrots

    • Roast the carrots with a little oil until tender.
    • Drizzle with maple syrup and toss to glaze.
    Step 8

  9. Cook the garlicky cavolo nero

    • Sauté the shredded cavolo nero with crushed garlic in a pan until wilted and tender.
    Step 9

  10. Make the creamy leeks

    • Soften the sliced leeks in a pan with a little butter.
    • Pour in the cream and simmer until tender and creamy.
    Step 10

  11. Make the onion gravy

    • Fry the sliced onion until deeply golden.
    • Stir in the flour, then gradually add the vegetable stock, stirring until thickened.
    Step 11

  12. Serve everything together

    • Place the mushroom roast in the centre of the table.
    • Serve with the roast potatoes, sprouts, carrots, greens, creamy leeks and gravy.
    Step 12
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