Roast a la Brasov with oyster mushroom and coleslaw

ChefGomba laskagombas brassoi

Roast a’la Brasov with oyster mushroom and coleslaw


  • 500 g sliced oyster mushrooms
  • 500 g of new potatoes
  • 4-5 cloves garlic
  • 1 bouquet of chives
  • oil, salt and pepper

For the coleslaw:

  • half head purple cabbage
  • 300 g sour cream
  • 3 boiled eggs
  • 2 tablespoons mustard
  • salt, sugar, olive oil

Saute the oyster mushrooms in a little oil, then fry well, salt and pepper. Add the chopped garlic, then take it out and set it aside. In the same pan, fry the pre-cooked, small diced potatoes until crispy. Put back the mushrooms and chopped chives and gently mix them.

For the coleslaw, cut the cabbage into thin strips. Mix the boiled egg yolks, salt, pepper, mustard and olive oil until homogeneous, then carefully add the sour cream and the boiled egg whites cut into small cubes. Place the cabbage int he dressing and serve it next to the main dish.