Mushrooms are not only delicious but also very healthy. They are low in calories and fat, contain various minerals and have a higher protein content than many other vegetable foods. Mushrooms are also rich in B vitamins, which ensure that your body gets more energy from your food. So enjoy them regularly. Mushrooms are also very versatile! Let us inspire you with seven different recipes with mushrooms.

1. Stuffed mushrooms from the oven

INGREDIENTS

8 large mushrooms
2 tbsp green pesto
4 tbsp grated cheese
1 shallot
pepper and salt, 1 tbsp olive oil
3 tablespoons pine nuts

PREPARATION

Preheat the oven to 200 degrees. Clean the mushrooms and remove the stems. Finely chop the shallot and mushroom stems, heat the olive oil in a pan and fry for 2 minutes, season with salt and pepper. When the liquid has largely evaporated, spoon the mixture from the pan into a bowl. Toast the pine nuts in a pan for about 2 minutes until brown. Add the pesto, cheese and pine nuts to the bowl with the mushroom stems and stir well. Spoon a scoop of the mixture into each mushroom and place them in a dish in the oven for 10 minutes.

2. Pizza with rocket, black garlic and mushrooms

INGREDIENTS

flour ✔ water ✔ yeast ✔ 1 kl black garlic powder ✔ 1 kl Gula Java coconut blossom sugar fin ✔ extra virgin olive oil Verde Salud ✔ Jar Il Piccolino (baby mushrooms garlic & parsley from Funghi Valentina) ✔ 1 red onion ✔ 1 small fennel bulb ✔ 120 gram arugula ✔ 1 kl Orac Botanico mix, mild ✔ 1 dl almond cream ✔ 1 tbsp lemon juice ✔ 1 tbsp fried garlic

PREPARATION

Make a well in the flour and crumble the yeast into it. Sprinkle the coconut blossom sugar over the yeast, sprinkle some salt and black garlic powder around the well and pour the lukewarm water and olive oil into the well. Leave it for about 15 minutes to activate the yeast. Then knead the dough into a firm, non-sticky ball and leave it to rise for about 1 hour under a slightly damp cloth in a warm place in the kitchen. In the meantime, cut the fennel and the red onion into very fine slices. Mix the almond cream with the lemon juice, a tablespoon of water and the garlic into a smooth sauce.

Roll out the dough on a floured work surface and place the dough on an oven dish lined with baking paper. Let it rise for another 20 minutes. Preheat the oven to 220°C. Mix the rocket with some olive oil. Place the red onion, fennel and rocket on the pastry base and sprinkle with the Botanico mix. Drizzle some olive oil over it. Bake the pizza for about 15 -20 minutes until golden brown, meanwhile cut the mushrooms in half. Take the pizza out of the oven, sprinkle with the mushrooms and drizzle with the almond-garlic cream. Serve immediately!

3. Udon noodle soup with spring vegetables and mushrooms

INGREDIENTS

150g Udon noodles ✔ 1 litre water ✔ 40 ml. Shoyu soy sauce ✔ 10 dried shiitake ✔ 1 piece of ginger of 5 cm. ✔ 2 garlic cloves ✔ 1 kombu piece 10 cm. ✔ 160g fresh peas ✔ 100g soya sprouts ✔ 20g wakame ✔ jar of sliced dried mushrooms ✔ 4 leaves of salad heart ✔ 1 kl black garlic powder ✔ 3 spring onions ✔ 1 tbsp Boletus olive oil ✔ pepper

PREPARATION

Bring the water to the boil with the kombu, the dried shiitake, the sliced ginger and the crushed garlic cloves. Reduce the heat to very low and leave the stock to stand for approximately 20 minutes. Strain the stock through a very fine sieve. Cut the cucumber into small cubes and tear the lettuce heart leaves into pieces. Rinse the wakame in cold water and tear the wakame into small pieces. Finely chop the spring onions. Cook the Udon according to the instructions on the packet and drain well.

Bring the stock to the boil with the Shoyu and black garlic powder and cook the peas, mushroom slices and cucumber for about 2 minutes, then remove the cucumber, mushroom slices and peas. Warm 4 soup bowls, divide the udon noodles between the bowls and distribute the cucumber, peas, mushroom slices, soya sprouts, lettuce heart strips and wakame over the noodles. Pour over the boiling hot stock and finish with finely chopped spring onion. Divide the soup between the plates and finish with the coarsely chopped hazelnuts, the croutons and the boletus olive oil.

4. Half Wheat Cakes with Conserva Dolce

INGREDIENTS

75g wholemeal flour ✔ 75g coconut blossom sugar
75g butter ✔ 1 whole egg ✔ pinch of vanilla yeast ✔ pinch of salt
FILLING:
180g ricotta cheese
100g Conserva Dolce from Funghi Valentina
3 teaspoons coconut blossom sugar ✔ vegetable milk

PREPARATION

Start by preparing the crust dough. In a bowl, mix all the ingredients together by hand until you obtain a homogeneous mixture. Cover the dough with cling film and leave it to rest in the fridge for at least half an hour. Meanwhile, prepare the filling by mixing the ricotta, coconut blossom sugar and the Conserva Dolce. Add vegetable milk until the mixture is creamy. Brush the tartlet moulds with a little melted butter. Roll out the pastry with a rolling pin on a sheet of baking paper, overlap the mould and cut out the pastry in a circular motion. Prick the bottom of the tartelettes with a fork and fill them with beans so that the dough does not rise. Bake at 180 °C for about 30 minutes. Remove from the oven, remove the beans, fill with the cream and bake again for about 5 minutes. Remove from the moulds, garnish with orange peel and leave to rest for a few hours.

5. Toast with mushroom, cashew cream and black garlic

INGREDIENTS

Jar of Il Grigliato (fried mushrooms from Funghi Valentina) 180g ✔ 120g (soaked) cashew nuts ✔ 1 tbsp lemon juice ✔ 1 cl black garlic powder ✔ 2 tbsp + 5 tbsp extra virgin olive oil Verde Salud ✔ 1 cl grated garlic ✔ 1/2 bussel of chives ✔ 1 sourdough baguette + 1 clove of garlic ✔ cress ✔ mill pepper ✔ Khoisan Fleur de sel

PREPARATION

Cut the drained mushrooms into wedges. Put the cashew nuts in a blender or food processor. Add water until the nuts are just covered. Add the garlic, the extra virgin olive oil Verde Salud and the lemon juice and blend into a smooth cream. Season with pepper and salt. Chop the chives and mix them into the cashew cream. Cut the sourdough bread into thick slices, arrange them on an oven plate and drizzle with Verde Salud olive oil. Toast the bread in the oven on grill mode and rub the toasts with the garlic clove. Spread the toasted sourdough bread with the cashew cream and divide the mushrooms over it. Finish off with cress.

6. Baked mushrooms with guacamole cream

INGREDIENTS

Jar Il Piccolino (baby mushrooms garlic & parsley) 520g ✔ 1 small red onion ✔ 1 tsp balsamic vinegar ✔ 35 gr almonds ✔ small bowl cress ✔ 1 baked brown pistolet ✔ 2 tbsp crème fraîche
CREAM OF GUACAMOLE
2 large avocados ✔ juice of 1/2 lime ✔ 1/4 red onion ✔ drop of tabasco ✔ pinch of salt

PREPARATION

Cut the (drained) mushrooms in half, chop the onion and crush the garlic. Heat a little oil in a frying pan and fry the onion. Add the garlic and mushrooms and fry for about 5 minutes. Season the mixture with pepper, salt and balsamic vinegar. In the meantime, make the guacamole cream. Peel the avocados and mash the flesh together with lime juice, red onion, Tabasco and a pinch of salt to a creamy mass. Add some more Tabasco to taste.

Cut the pistolets into thin slices. Roast them briefly in the oven with olive oil until they are crisp. Then finely chop the almonds. Using a piping bag, pipe the guacamole cream into the cocktail glasses. Spoon the mushrooms, almond crumble, cress, a dollop of crème fraîche over the guacamole and finally put two pieces of toast in.

7. Thai curry with asparagus and mushrooms

INGREDIENTS

4 cups basmati rice ✔ 4 tbsp red curry paste ✔ 2 tbsp extra virgin coconut oil ✔ 3 cloves of garlic ✔ 500g brown mushrooms ✔ 300g shelled mangetout or peas ✔ 300g mung bean sprouts ✔ 200g young asparagus tips ✔ 800ml creamy coconut milk ✔ 1 bunch flat parsley ✔ 100g cress sprouts ✔ 1tl herbs (e.g. Amanprana ORAC Botanico mix) ✔ dash of soy sauce

PREPARATION

First wash the rice until the water remains colourless. Then bring 8 cups of water to the boil in a pan and turn down the heat. Put the lid on the pan and leave the rice to cook for 20 minutes.

Peel the garlic and cut it into wafer-thin slices. Wash the vegetables and, if necessary, cut them into evenly sized pieces. Heat the wok and add the coconut oil. Briefly fry the garlic in it until it is golden brown. Then add the vegetables and fry everything for 5 minutes, stirring constantly. Then mix the red curry paste with the coconut milk briefly using a mixer and use this mixture to quench the vegetables. Simmer everything for 10 minutes at a moderate temperature. Then turn off the cooker, put the lid on the pan and leave the Thai curry to infuse until ready to serve.

Before serving, flavour the curry with the soy sauce and spices and stir coarsely chopped parsley and sprouts into the Thai curry. Then serve the Thai red curry with asparagus together with the rice.

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