What if one of the greatest keys to living a long & healthy life were on our plates?
Plant-based cuisine and its incredible diversity of colors and flavors begins with sight and continues with taste for genuine sensory delight. Discover this vegan and gluten free recipe - Stuffed button mushrooms with cauliflower cream.
Ingredients
- 6 white mushrooms
- 3 tbsp firm plain tofu
- 1 full tsp olives taggiasche (or any black olive rich in flavour)
- 1 tbsp rehydrated porcini
- 1tbsp roasted hazelnuts
- Juice of half lemon
- Zest of 1 lemon
- Mix of herbs (chive, thyme, marjoram, origano or any herb you like)
- Half cauliflower
Preparation
• Step 1 - Prepare the cauliflower puree: boil the cauliflower then puree in a blender with salt and olive oil.
• Step 2- Prepare the basic stuffing for the mushrooms : mix the tofu with lemon juice, salt, pepper, olive oil and water to obtain tofu cream. Next add the crushed tempeh to the mixture along with some chopped herbs.
• Step 3 - Divide the basic stuffing into 3 and then stuff the mushrooms.
Stuffing 1 : add the chopped taggiasche olives.
Stuffing 2 : add the chopped rehydrated ceps.
Stuffing 3 : add the crushed roasted hazelnuts.
• Step 4 - Steam the stuffed mushrooms for around 2 minutes.
• Step 5 - Put the heated cauliflower cream on a deep plate and place the stuffed mushrooms on top. Before serving, decorate the plate with a mix of shoots and/or flowers.
Sara Bussetti - Head Chef at Clinique La Prairie
With her wealth of experience acquired in the most prestigious houses, chef Sara Bussetti mixes her technical expertise and her passion for the cuisine of tomorrow: light, gluten free or lactose free, respectful of the ingredients whilst being healthy and tasty.
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