King Oyster Mushroom with Creamy Mash and Snow Peas

Mash the boiled potato into a smooth puree.

Add milk, milk powder if using, salt and black pepper, and mix until creamy puree is obtained. If necessary, heat for a moment on low heat while stirring.

Cut the king oyster mushroom lengthwise and score the cut side with fine crosses.

Heat a non-stick pan and sear the mushroom with the hard side down, until it gets a nice color.

Add the concentrated stock and the sweetener to the pan, and cook until the sauce reduces slightly and the mushroom is coated and shiny. If using a stock paste, mix it first with the water.

Saute the snow peas for a few minutes with olive oil spray, salt and pepper, just until they soften a little and remain crunchy.

Serve the puree on a plate, place the king oyster mushroom and the sauce next to it, add the snow peas and finish with a finger lime or a little lemon juice.

Sprinkle chopped chives if desired and serve immediately.

Do not skip the grooves in the mushroom, they help the sauce to catch nicely and give it the appearance of a dish from a restaurant.

The puree should be hot when you stir in the milk, so that the texture remains smooth and creamy.

It is better not to overcook the snow peas, they taste best when they are still green and crunchy.