From above, a wide shallow plate swirled with pale green skordalia, topped with golden crushed potatoes and deeply bronzed oyster mushroom ribbons, dotted with glossy ruby pickled cherries, capers, dill fronds, mint leaves, lemon zest, and a generous drizzle of emerald olive oil.

Charred Oyster Mushrooms with Fava-Pea Skordalia, Crushed New Potatoes & Pickled Cherries

Category Main Course
Prep 20 minutes
Cook 20 minutes
Style Greek
Technique Boiling
Diet Friendly Vegan

Daily Recipe: June 01, 2026

This dish leans Greek without falling into the usual salad-or-souvlaki lane: charred oyster mushrooms are torn into meaty ribbons and layered over lemony crushed new potatoes, then finished with a vivid fava-pea skordalia and quick-pickled cherries for a sweet-tart pop. Early-summer ingredients keep it seasonal, while dill, mint, capers, and good olive oil make it feel bright, savory, and dramatic on the plate.

Ingredients (for 2)

Preparation

  1. Step 1 - 🍒🥣✨
    Put the cherries in a small bowl with red wine vinegar, maple syrup, chili flakes, and a pinch of kosher salt. Toss well and let sit for at least 15 minutes.
  2. Step 2 - 🥔💧🔥
    Cook the new potatoes in well-salted boiling water for 12 to 15 minutes, until tender. Drain well and let them steam dry for 1 minute.
  3. Step 3 - 🫘♨️👌
    If needed, blanch the fava beans in boiling water for 1 to 2 minutes, then remove their outer skins. Skip this step if they are already peeled.
  4. Step 4 - 🫛🍋⚙️
    In a food processor, blend the fava beans, peas, whole garlic clove, 2 tablespoons olive oil, 2 tablespoons lemon juice, half the lemon zest, kosher salt, and black pepper until mostly smooth with a little texture.
  5. Step 5 - 🥔🥄🌿
    Return the drained potatoes to the pot. Add 1 tablespoon olive oil, half the fresh dill, a pinch of kosher salt, black pepper, and 1 teaspoon lemon juice. Lightly crush so they crack but still hold their shape.
  6. Step 6 - 🍄🧄🔥
    Heat a large skillet or grill pan over high heat. Toss the oyster mushrooms with 1 tablespoon olive oil, the grated garlic clove, kosher salt, and black pepper.
  7. Step 7 - 🍄🍳🫒
    Cook the mushrooms in a single layer for 2 to 3 minutes per side until browned and charred at the edges. Add the capers for the last 30 seconds so they crisp slightly.
  8. Step 8 - 🌀🥔🍽️
    Spoon and swirl the fava-pea puree onto plates, then arrange the crushed potatoes over the top.
  9. Step 9 - 🍒🌿🥜
    Pile on the charred mushrooms, then scatter over the pickled cherries, crisped capers, remaining dill, fresh mint, toasted almonds, and the rest of the lemon zest.
  10. Step 10 - 🫒🧂🍴
    Drizzle with the remaining extra-virgin olive oil and finish with kosher salt and black pepper to taste. Serve warm or slightly above room temperature.

Additional

If fava beans are hard to find, use all peas and add 1 tbsp tahini for extra body. For even more color, finish with thinly sliced radishes or pea shoots. This kind of layered warm-cool plating is fantastic for photos: use a wide plate, leave negative space, and spoon the cherry pickling liquid sparingly for jewel-toned shine.