A spectacular mock roast made of melting potatoes, mushrooms, and onion, wrapped in crispy smoked bacon. The glossy red sauce brings a rich, sweet and salty touch.
Ingredients
- 1.2 kg mashing potatoes
- 250 g king oyster mushrooms
- 1 piece yellow onion
- 300 g thinly sliced smoked bacon
- 40 g unsalted butter
- 1 tbsp sunflower oil
- 2 sprigs fresh rosemary
- 2 tsp fine salt
- to taste ground black pepper
- 200 ml light red wine
- 2 tbsp Japanese soy sauce
- 2 tbsp mirin
- 1 tbsp light brown sugar
- 1 piece kitchen twine
Method
- Peel the potatoes, cut them into large chunks, then cook them in a pot of salted water until they yield without resistance to the tip of a knife.
- Drain the potatoes and return them briefly to the hot pot to dry them out; mash them with butter, salt, and pepper until you get a dense, not runny, mash.
- Finely chop the king oyster mushrooms and the onion, then sauté them in a skillet with the oil until the water from the mushrooms has evaporated and the mixture smells toasted and slightly sweet.
- Mix the mushrooms and onion into the warm mashed potatoes; taste, adjust the seasoning, then shape into a compact log with slightly damp hands.
- Lay out the slices of smoked bacon, overlapping them, place the potato log in the center, then wrap it completely to form a tight roast; tie with twine without crushing it.
- Place the mock roast in a baking dish, add the rosemary, then bake until the bacon is golden, glossy, and crispy on the edges.
- During cooking, reduce the red wine with the soy sauce, mirin, and sugar until you get a dark, glossy sauce that coats the back of a spoon; off the heat, add a little butter to round it out.
- Let the roast rest for a few minutes so it holds together, remove the twine, drizzle with hot sauce, and serve in thick slices with the remaining sauce on the side.
Nutrition
Per serving
- Energy
- 662.2 kcal
- Protein
- 20.6 g
- Carbohydrate
- 65 g
- Fat
- 32 g
- Fibre
- 8.84 g
- Calcium
- 116.25 mg
- Iron
- 1.07 mg
- Magnesium
- 55.11 mg
