Cooking instructions
Glazed oyster mushroom with spiced lentils, crispy topinambur, tofu–horseradish cream & fresh coriander
Glazed oyster mushroom with spiced lentils, crispy topinambur, tofu–horseradish cream & fresh coriander
This dish is our tribute to the multicultural energy of Berlin — a city where food connects people from many cultures and traditions.
Oyster mushrooms are roasted until deeply caramelized, creating a rich and satisfying texture. Their umami depth pairs beautifully with warm spiced lentils inspired by Middle Eastern and North African flavors.
Thinly sliced topinambur (Jerusalem artichoke) becomes crisp and nutty in the oven, adding contrast and sweetness. A light tofu–horseradish cream introduces brightness and balance, while fresh coriander lifts the entire dish.
It is a bowl built around diversity — different textures, cultures and ingredients coming together on one plate.
What you need
What you need
Ingredients by Cbovero
- Oyster mushrooms
- Topinambur (Jerusalem artichoke)
- Cooked brown lentils (2 cans)
- Spice mix for lentils by Cbovero
- Silken tofu, horseradish, lemon juice cream
- Fresh coriander
Ingredients From Your Pantry
- Sea salt and black pepper
- Olive oil
Equipment Needed
- Saucepan
- Baking tray
- Mixing bowl
- Knife & cutting board
- Mandolin (optional but recommended)
Nutritional info
Nutritional info
All nutritional values are based on a per person scale.
Ingredients & Allergens
Ingredients & Allergens
Oyster mushrooms, topinambur, brown lentils, maple syrup, soy sauce (soybeans, wheat/gluten), balsamic vinegar (sulphites), olive oil, onion powder, garlic powder, cinnamon, cumin, paprika, cayenne, thyme, black pepper, silken tofu (soy), lemon juice, horseradish, coriander, sea salt.
For allergens please see ingredients in bold.
Please be advised that we handle the following allergens in our kitchen:
CELERY, SOYA, GLUTEN, NUTS, PEANUTS, MUSTARD, SESAME SEEDS, SULPHITES
Cooking Instructions
Before you start, take out all the ingredients for this recipe and rinse any fresh vegetables or herbs. Try our sensorial experience — an easy way into mindful cooking. 04_01 Sensorial experience EN.mp3
STEP 1 — Prepare the mushrooms
Preheat the oven to 200°C (fan).
Separate the oyster mushrooms into individual pieces if they are clustered together.
Toss the mushrooms gently in the marinade.
Place them evenly onto a baking tray.
STEP 2 — Prepare the topinambur
Slice the topinambur into very thin slices (a few millimeters) using a mandolin if available. Toss the slices with a little olive oil and salt.
Spread them evenly onto the baking tray.
STEP 3 — Roast
Roast the mushrooms and topinambur for about 15–20 minutes, until the mushrooms are caramelized (but still juicy) and the topinambur slices become crisp.
STEP 4 — Warm the lentils
Place a saucepan over medium heat.
Add the lentils with half of their cooking liquid.
Season with the spice mix.
While whisking, slowly add 2–3 tablespoons of olive oil, continuing to whisk until the mixture becomes creamy. Warm gently for a few minutes until fragrant and well integrated.
STEP 5 — Plate
Spoon the spiced lentils onto the base of a wide bowl.
Arrange the toppings:
roasted oyster mushrooms on one side
crispy topinambur slices on the other. Add a few spoonfuls of the tofu–horseradish cream. Finish with fresh coriander leaves.
Serve immediately.
Enjoy my dear.
Chef’s Notes
Oyster mushrooms roast beautifully and develop a naturally meaty texture. Do not overcrowd the tray — giving them space allows proper caramelization.