For 2 people – Easy ~ €
Preparation time: 15 minutes
Cooking time in the pan: 10 minutes
Baking time: 10 minutes
- 10 mushroom hats (bigger than 5 cm diameter)
- 4 medium-sized garlic cloves
- 2 tsp of «Herbes de Provence» or Mixed Herbs
Soy cream (replaceable with 1 dl of soy cream)
- 80 ml soy milk
- 15 ml of olive oil
- 10 ml of sunflower oil
- 1 heaped tbsp of wheat flour (replaceable with 1 heaped tbsp of cornstarch for a gluten-free version)
- A couple of drops of vinegar (preferably cider)
- 25 g cashew nuts
- 10 g of toasted sesame seeds
- 1 pinch of cumin
Serve with pasta.
To make Vegan Parmesan, grill the sesame seeds for 5 minutes over medium heat in a frying pan. Put cashew nuts, grilled sesame seeds, cumin and salt into a coffee grinder or chopper. Grind the mixture until it becomes a powder.
Clean the mushrooms and gently remove the mushroom foot by hand without cutting them. Keep the foot of the mushroom for another recipe. Cut the garlic into tiny pieces. Cook in pan for 5 minutes over low heat.
To make the fresh vegetable cream, pour the soy milk (we use homemade soy milk to avoid soy milk with additives or sugar, buy organic if possible), olive oil, sunflower oil, vinegar and flour (cornstarch) and mix gently until the mixture is homogeneous.
Leave it to stand for a few minutes, then pour the cream, the «Herbes de Provence» or Mixed Herbs, salt and pepper in the frying pan together with the garlic. Cook for another 5 minutes on low heat.
Place your mushroom tops on a baking tray and pour the garlic/cream mixture into them. Sprinkle the homemade parmesan over the mushrooms. Bake the stuffed mushrooms in oven at 200°C for 10 minutes.
Start cooking the pasta.
Enjoy your meal!
Lucie & Joachim