Summary

Ingredients

• 750 g mushrooms, brown
• 8 tablespoon soy sauce
• 1 lemon (s), juice and zest it
• 1 dash white wine vinegar
• 1 teaspoon oil, (peanut oil)
• 160 g peanuts, peeled and skinless
• 1 avocado (s)
• 20 basil leaves
• 1 teaspoon turmeric, ground
• 1 teaspoon salt
• Pepper, black, ground
• clove powder
• Chili, ground
• Leaves, at will, for decoration

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Instructions

1. Soak the peanuts in water overnight (at least 5 hours). 250 g whole peanuts make about 160 g peeled and peeled peanuts. Clean the mushrooms and break off the stems. Save the stems for another dish.
2. Mix the soy sauce, lemon juice and peanut oil to a marinade. Dip the mushrooms in the marinade and rub the marinade into the outside of the mushrooms. Empty the remaining marinade into the mushroom heads and leave to marinate for about half an hour.
3. For the peanut avocado cream filling, puree the soaked peanuts together with some of the soaking water with a hand blender (more water can be added later if necessary). Finely chop the basil leaves and use a spoon to remove the pulp from the avocado. Add the basil leaves and avocado pulp to the peanut mixture and puree the whole mixture again to create a creamy mixture. Add the grated zest of a lemon and the spices as required and taste and mix everything well.
4. Turn the mushrooms over and discard the remaining marinade (you can also use the remaining marinade in the cream filling). Fill the mushrooms with the peanut avocado cream and place various spice leaves on top for decoration. I like to use the leaf shoots of tarragon, basil, hyssop, rosemary, thyme, and savory. Pimpinelle / Bibernelle leaves, coriander or common kitchen herbs such as chives or parsley can also be used. Of course, edible flowers such as B. daisies, borage flowers.