Crispy pink oyster mushroom "bacon" with warm potato salad

Nobody expects a pink mushroom to stand in for bacon, and yet: well pressed and well browned, the pink oyster turns crisp, smoky, almost caramelised. Its colour fades in the pan, its peppery taste stays.

Serves 4 · Prep 15 min · Cook 25 min

Ingredients

• 400 g pink oyster mushrooms
• 800 g waxy potatoes
• 1 red onion
• 6 gherkins
• 3 tbsp sunflower oil
• 1 tsp smoked paprika
• 1 tbsp soy sauce
• 1 tsp maple syrup
• Dressing: 2 tbsp cider vinegar, 1 tbsp wholegrain mustard, 4 tbsp rapeseed oil
• 1 small bunch of chives

Method

1. Boil the potatoes in salted water for about 20 minutes. Drain, let them cool slightly, then cut into thick slices.
2. Thinly slice the red onion and gherkins. Whisk the dressing ingredients together.
3. Cut the mushrooms into thin strips. In a very hot pan with the oil, spread them out and press them down with a spatula or the base of a saucepan. Brown for 6 to 8 minutes, turning once, until really crisp.
4. Off the heat, add the paprika, soy sauce and maple syrup and stir for 30 seconds to glaze.
5. Toss the warm potatoes with the onion, gherkins and dressing. Scatter over the crispy mushrooms and chives just before serving.

Chef's tip

Add the mushrooms at the very last moment: in contact with the dressing they lose their crunch within minutes. For a heartier meal, a poached egg per plate works very well.

Where to find this mushroom in Geneva

Mycotopia will grow pink oyster mushrooms in Geneva from autumn 2027, harvested to order for restaurants and home cooks. Discover our pink oyster mushrooms. Are you a chef or restaurant owner? Visit our page for professionals. To hear when we open, join the waiting list at the bottom of the page.

More recipes: all our mushroom recipes.