Large Portobello Mushroom with Sesame Crust served with Potatoes and Beetroot

Ingredients

• 400 g beetroot
• 0.5 stick cinnamon
• 0.5 tsp Fennel seeds
• 0.5 stick licorice
• Salt
• 400 g small waxy potatoes
• 8 large Portobello mushrooms
• 1 egg
• pepper (ground)
• 4 tbsp light sesame seeds
• 4 tbsp black sesame seeds
• 3 tbsp vegetable oil
• 2 Spring Onions
• 3 sprigs curly parsley
• 1 tsp capers (jarred)
• 4 tbsp olive oil
• 2 tbsp white wine vinegar

Instructions

1. 1.

   Wash the beetroot, place it in a small pot and cover almost with water. Add the cinnamon stick with fennel seeds, licorice and ½ tsp salt. Bring everything to a boil. Simmer on medium heat for 45‑60 minutes until tender.

2. 2.

   Wash the potatoes and cook them in boiling salted water for 25‑30 minutes until soft.

3. 3.

   Meanwhile clean the mushrooms and carefully remove their stems. Beat the egg and season with salt and pepper. Dip each mushroom cap first into the beaten egg, then coat with sesame seeds, pressing the coating firmly onto the surface. Fry the caps in a hot pan with oil on all sides, remove and drain on kitchen paper.

4. 4.

   For the vinaigrette wash, clean and finely slice the spring onions. Rinse the parsley, shake dry and finely chop the leaves. Mix the spring onions, capers, olive oil and vinegar together and season with salt and pepper to taste.

5. 5.

   Shock the beetroot in cold water and peel it. Cut the beetroots lengthwise into halves.

6. 6.

   Drain the potatoes, let them steam off a little, then arrange them on plates alongside the beetroot halves. Place two fried mushroom caps on top of each plate and drizzle with vinaigrette before serving.