Ingredients

  • 3 pounds oyster plant (salsify)
  • Salt
  • 1 small onion, chopped
  • 4 tablespoons butter
  • ½ pound fresh mushrooms, wild or cultivated
  • 1 ounce dried mushrooms
  • cups chicken broth
  • 1 garlic clove, crushed
  • Pinch of paprika
  • Pinch of pepper
  • ½ cup sour cream
  • 2 tablespoons flour
  • ¼ cup heavy sweet cream
  • 1 tablespoon chopped flat parsley

Method

  1. Peel oyster plant roots and cook in 2 quarts lightly salted water till done. Drain and set aside, but keep warm.
  2. Meantime make the sauce: Sauté onion in butter till limp. Slice the fresh mushrooms and add to onion. Cook for an additional 5 minutes.
  3. Boil dried mushrooms in the broth with crushed garlic and spices for 20 minutes.
  4. Strain the liquid over the mushroom-onion mixture, and bring it to a boil. Mix in sour cream and flour. Cook over low heat for 5 minutes.
  5. Stir in heavy cream. When the sauce starts simmering again, remove from heat.
  6. Place the warm oyster plant on a serving platter, pour sauce over, and sprinkle with chopped parsley. Serve as a vegetable to accompany a fish or roast.
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