In earlier times, mushrooms were referred to as the flesh of the forest, because they served the poor nations as an important source of nutrients and vital substances. In addition to valuable protein and carbohydrates, they also supplied them with numerous minerals and some vitamins.
For the spread
- 300 g of fresh mushrooms
- 1 onion
Liquid ingredients and spices
- 30 g of olive oil
- 1 bunch of parsley
- 3 tablespoons of soy or oat cream
- 1 tablespoon of lemon juice
- Crystal salt, pepper
Clean the mushrooms, halve large mushrooms, then cut into thin slices and drizzle with lemon juice. Set some mushroom slices aside for garnish.
Heat the olive oil and fry the mushrooms in it for 5-7 minutes, stirring constantly, until the juice has evaporated again. Then allow to cool.
In the meantime peel the onion, finely dice.
After cooling, chop the mushrooms finely, add the onion cubes and stir in the soy cream.
Purée the mixture briefly in a blender or stir with the blender to a cream.
Season the spread with crystal salt and pepper. Wash the parsley, finely chop and sprinkle over it.
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