150 g of oyster mushrooms
200 g of Japanese lotus root, peeled and cut into large cubes
2 tablespoons of olive oil
2 onions, cut into four pieces
1 leek, cut into large chunks
2 medium carrots, cut into large chunks
8 medium potatoes, unpeeled and whole
Salt and pepper to taste
1 teaspoon of cinnamon
3 tablespoons of chopped fresh parsley
150 g of oyster mushrooms
200 g of Japanese lotus root, peeled and cut into large cubes
2 tablespoons of olive oil
2 onions, cut into four pieces
1 leek, cut into large chunks
2 medium carrots, cut into large chunks
8 medium potatoes, unpeeled and whole
Salt and pepper to taste
1 teaspoon of cinnamon
3 tablespoons of chopped fresh parsley
Cook the oyster mushrooms in a pressure cooker until soft
Drain and reserve the liquid
Use this liquid to cook the lotus root in the same pot for five minutes, starting from the beginning of the cooking time under pressure
Release the pressure, open the pot, and maintain the liquid
With a spoon, mash the lotus root and add the cooked oyster mushrooms
In a large pot, heat the olive oil and sauté the onion
Add the leek, carrot, potato, salt, pepper, and cinnamon
Simmer for two minutes, stirring occasionally to prevent sticking at the bottom of the pot
Add the lotus root with the oyster mushrooms and cover the ingredients with boiling water
Let cook until the vegetables are tender
Turn off the heat and sprinkle parsley
Serve.
