Batch Cooking Mini Week | Day 2: Spicy Ras el Hanout Oyster Mushrooms with Salted Lemon Dip

Welcome to our second day of the Mini Batch Cooking Week! Our delicious new dishes bring the holiday feeling straight to your home. Thanks to the fermented salt lemon, our dishes get a unique aroma . You can find out how to prepare your fermented salt lemon here .

Are you just starting out with batch cooking and want to learn more about the topic? Then take a look at our Batch Cooking Basics article. We have summarized all the most important tips and tricks for you here. In our ebook you will find everything you need for Prep Day and a practical shopping list so that you are well prepared.

Yesterday we had baked eggplant with Romesco-quinoa filling, and today a new highlight awaits you: Spicy Ras el Hanout oyster mushrooms with salted lemon dip. Get more inspiration:

Already prepared ingredients

Before we dive into the preparation, let's take a look at the prepared ingredients from your Batch Cooking Prep Day. We have explained how to prepare your Prep Day efficiently in our Batch Cooking Ebook described. Here you can also find other delicious weekly plans.

• Fermented salt lemons prepared with our fermentation set
• Yoghurt dip in the Oleni Jar Wide 0.5L

The recipe: Ras el Hanout oyster mushrooms with salted lemon yogurt dip

Now to the heart of this post - the recipe for hearty, tangy Ras el Hanout oyster mushrooms with salted lemon yoghurt dip.

What you need:

• 200g oyster mushrooms
• 4 eggs
• 1 bunch of fresh coriander
• 1/3 cup all-purpose flour
• 1 teaspoon Ras el Hanout
• 2-3 tablespoons olive oil
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
  oil for frying

And here's how it works:

1. Preparation: Clean the oyster mushrooms and cut into bite-sized pieces. Roughly chop the fresh coriander.
2. Prepare the dough: In a bowl, whisk the eggs. Add the all-purpose flour, ras el hanout, coriander seeds and cumin seeds. Season with salt and pepper. Mix well until you get a smooth dough.
3. Frying mushrooms: Heat the oil for frying in a pan. Dip the oyster mushrooms in the batter so that they are evenly covered. Fry the mushrooms in the hot oil until golden brown. Drain on kitchen paper to remove excess oil.
4. Yoghurt dip: Put the prepared yoghurt dip in a bowl and add finely chopped fermented salted lemons as desired. The mix of lemony freshness and salty aroma of the fermented salted lemons gives the dip a special touch.
5. To serve: Arrange the fried oyster mushrooms on a plate, sprinkle with chopped fresh coriander and serve with the salted lemon yogurt dip.

On day 3, braised green beans with Spanish Romesco sauce await you, offering a perfect mix of aromatic spices and fresh ingredients. Good luck with the recipe and enjoy your batch cooking dish!