Tuesday, March 16, 2021


From the hill in Randaberg on a sunny day you can clearly see the snow-capped peaks of the mountains, the nearby islands and the port of Mekjarvik with an interesting crescent-shaped rock mound. I have wanted to go there to cook outdoors for a long time. 


  • olive oil
  • 50 g shallots
  • 250-300 g oyster mushrooms
  • 1/2 tsp smoked paprika
  • salt and pepper
  • 1/2 red pepper
  • 1 tsp maple syrup
  • 1tsp soy sauce
  • 1 tbsp mustard
  • 3 tbsp vegan cream (oat)
  • 2 tbsp tomato paste
  • parsley
  • breadstuff


  1. Pour olive oil into the pan.
  2. Sauté onion.
  3. Cut oyster mushrooms into strips.
  4. Add to the pan.
  5. Add smoked paprika, salt and pepper.
  6. Dice a red pepper and add to the pan.
  7. Cook 15 minutes (until they are well-fried and soft).
  8. Add maple syrup, soy sauce and mustard.
  9. Stir and cook for a while.
  10. Add vegan cream and tomato paste.
  11. Gently combine the ingredients.
  12. Sprinkle with parsley on top.
  13. Serve with breadstuff.


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