The humble mushroom lends incredible flavor and texture to these recipes. But it also provides you with B vitamins, minerals and valuable antioxidants.
We increasingly value mushrooms for their health properties, but rarely do we think that the humble mushroom can live up to it. But mushrooms provide you with B vitamins and minerals such as potassium, phosphorus, iron, copper, and selenium. It also has a good concentration of antioxidants such as glutathione and erogothioneine.
Here’s a walnut and mushroom tart with mango salsa. We will prepare it with raw cooking techniques, which provide a surprising texture to this recipe. You can accompany it with some green leaves.
Mushrooms go great with pasta. Here we also present some spaghetti soba with cream of mushroom soup, a simple recipe that is gluten-free when made with buckwheat pasta.
Finally, you will find some mushroom skewers with sea chimichurri. Skewered mushrooms are delicious made on the griddle, but we suggest you make them again with raw cooking techniques and with an Argentinian touch: a tasty chimichurri in which the flavor of the spices is enhanced with a few flakes of nori seaweed.
WALNUT AND MUSHROOM TART WITH MANGO SAUCE RECIPE
Ingredients for the base:
- 80 g walnuts
- 40 g sunflower seeds
- 1 tablespoon nutritional yeast
- 1 pinch of salt
Ingredients for the filling:
- 100 g mushrooms
- 2 shiitakes
- 40 g cashew nuts
- 50 g zucchini
- 50 g pepper
- 2 tbsp lemon juice
- 2 tablespoons olive oil
- 1 tablespoon tamari
For the sauce:
- 100g mango
Preparation:
- Soak the cashews, walnuts and sunflower seeds in water for about six hours. Once this time has elapsed, you can strain and wash them, and set them aside.
- Blend all the ingredients until you get the moldable dough that you will use as a base.
- Prepare the filling: clean the mushrooms, peel the zucchini and chop it together with the pepper. Blend all the ingredients until you get a creamy mixture.
- Arrange a 1 cm thick base in a circular mold and pour a 2 cm layer of filling on top. Dehydrate at about 45º for at least an hour.
- Peel the mango, finely mash it and you’ve got the sauce.
And to accompany…
Serve each slice of pie with a little sauce on top and some arugula and carrot salad.
SPAGHETTI SOBA WITH CREAM OF MUSHROOM SOUP RECIPE
Soba pasta is made with buckwheat flour, a gluten-free cereal. But keep in mind that in some pastas it is combined with wheat. That’s why check the composition to make sure your spaghetti soba is totally gluten-free.
Ingredients for 4 servings:
400 g soba pasta
- 300 g mushrooms
- 350 ml rice or oat milk
- 15 g rice flour
- 1 bunch parsley, chopped
- 75 g black olives
- 1 onion
- virgin olive oil
- sea salt
- 100 g vegan pasta cheese
Preparation (30′):
- Pour the soba pasta into a large pot of boiling water and cook until al dente.
- Meanwhile, prepare the mushrooms. Remove the part of the peduncle with soil, wash them well and cut them into thin slices. Finely chop the onion.
- Pour a little oil into a saucepan, heat it on the heat and add the onion. Poach it for a few minutes and, when it is translucent, add the mushrooms with a little salt and the olives. You can throw them in whole or remove the pit and cut them into slices. Let them cook, over medium heat, stirring occasionally.
- Once the mushrooms are almost done, dissolve the rice flour in a little plant-based milk and add the rest of the milk to the mushrooms. Cook for a few more minutes, add the flour and stir well. Leave it on the heat until it takes on some body and a creamy consistency.
Drain the pasta well, spread it on the plates and cover it with the cream. Before serving, garnish with some parsley and sprinkle the vegan cheese over the top.
MUSHROOM SKEWERS WITH SEA CHIMICHURRI RECIPE
Ingredients for 5 skewers:
For the skewers:
- 15 mushrooms
- The juice of 1 orange
- 30 ml agave syrup
- 30 ml tamari
- 30 ml olive oil
- 1 teaspoon mustard
- Skewer sticks
For the chimichurri:
- 200 ml olive oil
- A handful of parsley
- 2 tablespoons dried oregano
- 2 garlic cloves
- 5 g nori seaweed flakes
- The juice of 2 lemons
- A little pepper
- Hot chili pepper to taste
- 1/2 tablespoon salt
Preparation (30′ + maceration time + dehydration):
For the skewers:
- Marinate the whole mushrooms in the orange, syrup, mustard, oil and tamari for 1 to 2 hours, stirring occasionally.
- Prick them on the sticks and dehydrate them for 2 to 3 hours.
- Serve the skewers and drizzle with the chimichurri.
For the chimichurri:
- Finely chop the parsley and garlic.
- Mix everything with the rest of the ingredients and you’re done.
