Marinated Mushrooms with Nut Cream Filling
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 2 hrs 25 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g mushrooms
- 50 g cashew nuts
- 50 g pumpkin seeds
- salt
- pepper, black
- paprika powder, hot
- 1 lemon (s)
- water
- 3 tablespoon soy sauce
Print Recipe
Pin Recipe Instructions
- Soak the cashews and pumpkin seeds in water for 2 hours.
- Carefully clean the mushrooms and remove the stems. Use stems for another dish.
- For the marinade, mix the soy sauce and the juice of half a lemon. Rub the marinade into the mushrooms with your finger. Pour the rest of the marinade into the mushroom hats and let it soak for at least 15 minutes, or 30 minutes for large mushrooms.
- For the nut cream, pour off the soaking water from the pumpkin seeds and cashew nuts and place in a container in which the kernels can be pureed with a hand blender. Before mashing, add the juice of half a lemon. If necessary, add a little water so that the consistency is mushy and not too runny. Season to taste with the spices.
- Empty the remaining marinade from the mushroom caps. Fill the mushroom hats with the nut cream and place a small piece of tomato on top for decoration. Serve the remaining tomato cut into small pieces. If necessary, decorate with various herbs.
- The dish can be served in the appropriate amount as a main course, but is also ideal as a greeting from the kitchen or as a cold starter.
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