Fried pink oyster mushrooms and roast potatoes out of the garden.
My September garden post: @blackberryskunk/september-garden-update-hemp-and-other-natures-wonders
Ingredients:
- 600 g of potatoes
- 300 g of pink oyster mushrooms
- 3 flax eggs (3 tablespoons of flaxseeds and 6 tablespoons of water)
- ½ teaspoon of sea salt
- a pinch of black pepper
- 150 g of breadcrumbs
- 50 g of sesame seeds
- few baby carrots
- 4 tablespoons of olive oil
Preparation:
- Wash and cut potatoes.
Place it on a baking tray. Salt it to taste and add 3 tablespoons of olive oil. Place it in a hot oven for 20 minutes.
- Prepare flax eggs; ground 4 tablespoons of flax seeds and place it in a small bowl.
Add a bit of water and leave it aside for a few minutes. 
- Add sea salt and black pepper to the flax eggs and mix it well.
Deep the mushrooms into the flax eggs and coat it with a mixture of breadcrumbs and sesame seeds.
- Take potatoes out of the oven and toss them. Add coated mushrooms and baby carrots on the side and place it back in the oven for a few minutes.
- Serve it with your favorite sauceand fresh basil.
