Greens tend to come to our minds during the spring, which is why we are adding chervil and curly kale to the recipe.
Since red radishes are the harbingers of the season, we dipped a few of them in a kombucha starter brine for a weekly transformation. The weather has settled down nicely and our oyster mushrooms have developed sturdy caps, which are perfect for making juicy patties. Immerse yourself in the recipe and prepare this seasonal bourguignon.
PREPARATION OF SOUR DOUGH (110 g)
(for the best rise of enriched dough; total approx. 26 hours):
Step 1, mix everything, cover and let it double, approx. 10-15 hours):
10 g of water
5 g of sugar
10 g of active and fluffy yeast
25 g of white wheat flour
Step 2, add, mix, cover and let it triple in size (approx. 8-10 hours):
10 g of brown sugar
15 g of water
35 g of white wheat flour
DOUGH FOR BUNS (5 bomblets of 120 g each)
110 g of sweet corn syrup
300 g of white wheat flour
180 g oat cream
6 g of salt
20 g of sunflower oil
2 knife tips ground turmeric
COATING before baking:
Oat drink or oat cream
Sprinkle before baking (depending on your preference):
Sunflower seeds, poppy, sesame
TEST PREPARATION
Stuff the sweet filling into the oat cream, add salt, oil and turmeric. Mix all this with the flour and knead a medium soft and pliable dough.
Cover tightly.
RISE OF THE DOUGH
Leave the dough covered in the bowl and let it rise by half, then divide it into 5 parts of approx. 120 g.
Bend each part into a tight ball, sealing the bottom joint tightly.
Place the balls on a deep baking tray, cover it airtight (e.g. put the whole baking tray in a bag).
BAKING
When the balls have doubled in size, bake them in a preheated oven at 180 degrees for approx. 20-25 minutes.
PATTY WITH OYSTER MUSHROOM (for 4 people)
100 g of fresh firm beech oysters
100 g of red onion
5 g smoked paprika powder
30 g of minced dry beech oysters (porcelain can also be used)
50 g chickpea flour
100 g of sunflower oil
A pinch of black pepper
A pinch of chilli
Cut the fresh oyster mushrooms and the onion into small cubes. Add the dry ingredients, mix well and finally add the oil. Knead everything thoroughly so that the oysters and onions release their extraordinarily aromatic juices. Shape the mixture into any number of patties and let them rest overnight in order for the ingredients to combine well. Bake the patties on each side for approx. 2 minutes on moderate heat.
FERMENTED RED RADISH
250 g of fresh radishes
100 g of red onion
100 g of kombucha starter
100 g of beetroot juice
100 g of water
10 g of salt
10 g of anise seeds
10 g coriander seeds
Cut the vegetables into rings. Grind the spices along with the salt, mix in water in order to prepare the brine and add the beetroot juice. At the very end, mix all of this with the kombucha starter, which is more acidic and allows for an accelerated reactivation. We suggest at least a week's worth of fermentation, or wait a month for an even better sour adventure.
WILD GARLIC MAYONNAISE
2 dcl soy milk
2 large spoons of mustard
Juice of 1 lemon
1 teaspoon of salt
A strong fist of wild garlic
A mighty handful of spinach
5 dcl of sunflower oil
A pinch of black pepper
Pour soy milk into the mixing bowl and slowly mix in the oil until a thickened emulsion is created. It is important to add the oil slowly, otherwise it will spill and you will have to repeat the process. You can adjust the thickness of the cream by adding more milk. Then you add the rest of the ingredients and blend until you get a nice and smooth green cream.
CURLY KALE LEAF CHIPS
Coat any amount of kale leaves with sunflower oil, you can add smoked paprika powder, salt and garlic powder. Fry the kale in a moderately hot pan and dry it to the point of crispness.
CARAMELIZED ONIONS
Cut the white onion into thin slices and fry it in sunflower oil over moderate heat. Before flipping it, let's wait for it to caramelize nicely on one side and only then flip it on the other side. It is crucial that the onions are roasted evenly, which enables the extraction of the deep aroma from the onions.
As soon as the onions have gained a nice brown colour, pour the white wine and balsamic vinegar over them and cook for another 5 minutes, removing the excess liquid. Add salt to taste.
ASSEMBLING THE BURGER
Cut the bun evenly in half and coat both halves with mayonnaise. Add caramelized onions and kale chips to the bottom end of the bread, place the oyster patty comfortably in a bed of vegetables and cover it with fermented radish. Cover all of these mouth-watering nutrients and dig in.
Fermented and sweetened greetings,
Martin and Anita
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PHOTO: @sourdough_mania
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