Vegetables on cutting board

Berlin: Spiced Tofu, Tandoori Pearl Barley and King Oyster Mushroom Mille-Feuille with Watercress Mousse and Parsnips

Chef: Mike Prenzlow

Seasonal vegetable: King oyster mushroom

There are a few delicious vegetables in this recipe, but the star player has to be the king oyster mushroom. This particular type of mushroom goes by several different names, including the king trumpet mushroom, the French horn mushroom and the trumpet royale. They’re actually in season all year round, and have an excellent shelf life. Once cooked, they have a meaty texture and buttery flavour, making them a great accompaniment to a range of dishes.

Traditional German food in Berlin

Traditional German food is hearty, stodgy (in a good way) and generally, meaty. There are actually over 1500 different types of Wurst (sausage) to try in Germany, and these are widely available in street markets, as well as cafés and restaurants. A must-try is Berlin’s regional specialty, Currywurst, which is simply sausage in a delicious curry sauce. Another popular German dish is Schweinenbraten, which is typically roast pork served with sauerkraut (braised cabbage) and Knoedel (dumplings). Save room for some famous German desserts – either Apfelstrudel (apple strudel), or an indulgent slice of Schwarzwälder Kirschtorte (black forest gateau).

You’ll discover a variety of places to try classic fare when you visit the German capital. The Radisson Blu Hotel, Berlin is based in a prime location (close to Alexanderplatz), so you can sample them all.

Dish Collage   

Try the recipe: Spiced Tofu, Tandoori Pearl Barley and King Oyster Mushroom Mille-Feuille with Watercress Mousse and Parsnips

Note: Allow time to start this recipe the night before dining.

Serves: 4

  • 250 g of tofu
  • 80 g of pearl barley
  • 50 g of king oyster mushrooms
  • A bundle of watercress
  • 1 parsnip
  • 1 quarter of a red pepper and 1 quarter of a yellow pepper
  • 1 tomato
  • 2 shallots
  • 30 ml of extra virgin olive oil
  • 200 g white onions
  • 2 twigs of thyme
  • 2 curry leaves
  • 2 lime leaves
  • A bundle of pea sprouts
  • 2-3 green shiso leaves
  • 100 ml coconut milk
  • 100 ml skimmed milk
  • •50 ml vegetable stock
  • ½ teaspoon of agar-agar, prepared as jelly
  • Juice of 1 lemon
  • Salt and pepper
  • A clove of garlic
  • A pinch of tandoori masala
  • A pinch of Madras curry powder
  • A pinch of cumin

  • Bowl
  • Frying pan
  • Saucepan
  • Blender
  • Whipped cream dispenser

  • Thinly slice the tofu and marinate it in a bowl with the salt and pepper, coconut milk, Madras curry powder, garlic, cumin and lemon juice, and soak it overnight.
  • Dice the shallots, pepper and tomatoes and sauté in the olive oil.
  • Add the pearl barley and tandoori masala. Deglaze it with half the vegetable stock and cook the pearl barley until tender.
  • Peel the parsnips and cook in the vegetable stock until they are soft, then season with salt and pepper.
  • Finely blend the watercress, season with salt and pepper and add the pre-prepared agar-agar. Pour the mixture into a whipped cream dispenser.
  • Cut the king oyster mushrooms in half and sauté with olive oil and thyme.
  • Blend the parsnips with the milk until the mixture is foamy. After that, place the pearl barley, tofu and mushrooms on top of each other on the plate to create the mille-feuille.
  • Dispense the watercress mousse onto the plate around the mille-feuille. Add the parsnip foam and garnish with the pea sprouts.