Mushroom Spread

Time

20 minutes

SErves

1 bowl

Calories

363 kcal

Carbs

8g

Protein

14g

Fat

29g

Ingredients

For the spread

  • 300 g fresh mushrooms
  • 80 g onions
  • 3 tbsp olive oil, heat-resistant
  • 70 g oat cream
  • 1 tbsp almond butter, white
  • 1 tbsp lemon juice
  • 1 tbsp nutritional yeast flakes
  • Crystal salt and pepper from the mill
  • 1 tbsp parsley, chopped

Instructions

For this delicately spicy and very aromatic spread, we blended fried mushrooms, onions, cream, and almond paste in a blender to make a fine spread and served it on crispy bread—simply delicious!

Step 1

If necessary, halve the mushrooms and cut them into very thin slices; finely dice the onions.

Then heat a pan with 3 tablespoons of olive oil on medium heat and fry for 5–7 minutes, stirring constantly, until the water has evaporated;

Remove the pan from the heat.

Step 2

Allow the mushrooms to cool on a plate, then chop them finely and put them in a blender with the diced onions.

Add 70g oat cream, 1 tbsp almond butter , 1 tbsp lemon juice,, and 1 tbsp nutritional yeast flakes and blend briefly to a slightly coarse mass.

Then pour into a small bowl and season with salt and pepper.

Finely chop 1 tbsp parsley; serve the spread garnished with chopped parsley.

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