Mushrooms – the proteins of the forest

Recipes with fresh mushrooms

Fresh mushrooms salad with tofu cheese

For 2 servings:

250g of mushrooms
70g of tofu cheese

Flavored sauce:

1 mashed clove of garlic
1 teaspoon of olive oil
1 teaspoon of lemon juice
Cumin, salt, pepper, chopped green dill or parsley, tomato slices, cucumber, green pepper for decoration
– Peel the skin that covers the mushroom head with a fine knife, wash them in 3-4 rounds of water and cut them into slices. Place them on a plate, trying to arrange them as aesthetically as possible.
– Prepare a sauce with the olive oil, lemon juice, a pinch of salt, a teaspoon of water and chopped garlic.
– Place the sauce over the mushrooms, pouring it into fine strands and making sure that the pieces of garlic are equally distributed. You can make the sauce without the garlic and sprinkle the minced garlic directly on the mushrooms.
– Grate the tofu cheese over the plate of mushroom. Decorate with slices of tomatoes, peppers, cucumbers and chopped green dill or parsley. Serve it with mashed potatoes or boiled potatoes, plain rice with vegetables etc.

Fresh mushroom salad with avocado


For 2 servings:

5-6 champignon mushrooms
2 peeled avocados, with the stone removed and diced
1 head of fresh salad
1-2 threads of chopped green onion
1 sliced tomato
1 cucumber sliced round

Flavored sauce:
 1/2 teaspoon of grated fresh ginger or ginger powder
1 tablespoon of lemon juice
2 tablespoons of olive oil
2 tablespoons of water
1 bunch of chopped green parsley
1 bunch of chopped green dill
Sprigs of fresh chopped basil, coriander, cumin, thyme, rosemary, sage, pepper, and salt
– Mix all the ingredients for the sauce and keep them in a cool place until you use it.
– Put all the ingredients prepared for the salad in a bowl and mix gently adding the flavored sauce over them. The salad can be served decorated with lettuce leaves and tomato slices.

Fresh mushrooms salad with endive and mayonnaise


For 4 servings:
400g mushrooms
2 endives
2 tomatoes
Mayonnaise from 2 egg yolks
Coriander seeds and fennel
Sliced cucumber
– Peel and wash the endives and the tomatoes.
– Cut the endives into slices.
– Remove the skin of the mushrooms, wash and slice them.
– Mix the endives with the mushrooms, mayonnaise and spices in a salad bowl.
– Slice the tomatoes and arrange them on the edge of the salad bowl, alternating them with slices of cucumber.

Fresh mushrooms with green salad


For 4 servings:
300g fresh champignon mushrooms
2 green salads
2 tomatoes
1 tablespoon of lemon juice
Coriander, fennel, chopped green dill
Sliced cucumber
2 tablespoons of olive oil
– Clean, peel and slice the mushrooms.
– Wash and cut the lettuce leaves, tomatoes and the cucumber.
– Mix the mushrooms, lettuce, lemon juice, tomatoes and cucumber in a salad bowl.
– Add the oil, salt and spices.
– Serve immediately, sprinkled with green dill.

Recipes with cooked mushrooms


Omelet with mushrooms and tofu cheese


For 2 servings:

5 fresh egg yolks
4-5 mushrooms
2 threads of spring onions
1 red or bell pepper
1 tomato
100g of tofu cheese

1 bunch of chopped green parsley
Basil, coriander, fennel, thyme
Optional mint leaves
Salt and pepper
– Peel, clean and slice the mushrooms. Cut the bell peppers, tomatoes and cheese into pieces.
– Put oil in the pan and place the slices of mushrooms and bell pepper evenly distributed.
– Keep them at low fire for 2-3 minutes.
– Put the yolks in a bowl; beat with a whisk or a fork, adding the spices or the salt.
– Pour the yolks over the mushrooms and cover it. In 2-3 minutes lift the omelet with a palette to unite the entire composition.
– Sprinkle the cheese cubes, chopped onions and chopped parsley over the omelet.
– Cover again with the lid. Over 2-3 minutes turn the fire off and give it 2-3 minutes more to bake.
– Serve it decorated with tomatoes and green salad.

Mushrooms baked with vegetables and tofu
 For one serving:
4 mushrooms
50 g of tofu
Mashed garlic
1 peeled and minced tomato
1 green pepper
Salt, butter
Finely grated ginger
Fresh basil powder
– Heat the oven at medium temperature.
– Prepare the mushrooms, remove their stem and clean the inner blades and the skin on the surface of the hat. Wash them with cold water, then sprinkle them with salt (the mushrooms will absorb the water and the salt in a short time).
– Grate the tofu cheese in a separate bowl, and then add the mashed garlic, homogenizing the mixture. Wash and cut the tomato into cubes, add sliced peppers, finely grated ginger and the basil.
– Grease a tray or yena dish with a little butter and arrange the mushrooms so that the bladed side of the hat to be up.
– Sprinkle over each mushrooms the composition prepared to fill the mushrooms (about a teaspoon for each, depending on the size of the mushrooms).
– Place a tomato cube in each hat.
– Put them in the oven for 20 minutes at medium heat, mushrooms must be imbued with heat, to remain firm.
– Serve on a platter that you previously arranged with spinach or lettuce leaves, sprinkled with parsley.
Cream soup of mushroom and vegetables

For 4 servings:
400g of mushrooms
1 large carrot
50g of parsnip
100g of celery
2-3 potatoes
1/2 small onion or 1 green onion
2 tablespoons of sour cream or 200ml of milk or 100ml of yoghurt
Lemon juice
One tablespoon of butter
Chopped green parsley
A bay leaf
1 teaspoon of cumin
10 coriander seeds
Black or ground pepper, salt
 - Peel and wash the potatoes, carrots, celery, parsnips (you can use only parsnips or only celery or just parsley root), and the mushrooms.
– Cut them in pieces and boil them with 1.5 liters of water and one bay leaf.
– Save two small mushrooms for decoration. Within 20 minutes the vegetables are cooked.
– Allow them to cool, remove the bay leaf and mix them, adding the cream or the milk.
– Invert the mixed mixture into the soup pot. If the mixture is too thick (given that when it cools down it will be even more consistent) you can thin it with milk or water if necessary. Put in on fire, to give another boil. Add the cumin, coriander, a pinch of ground pepper, butter, lemon juice according to taste and salt.
 - Serve the soup with a few of the sliced mushrooms saved for decoration, green parsley and a few caraway seeds on top. Soup can be served with croutons from oven-dried bread cubes.   Fragment from the work Vegetable protein and delicious lacto-ovo-vegetarian recipes by yoga teacher Gregorian Bivolaru

december 2012

Also available in: Română

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