A pie like you’ve never tried before with a soft and smooth beany base.
Nutrition:
All mushrooms are fungi that produce spores. These spores allow them to travel from one surface to another one. There are different types of mushrooms. Some of them are dangerous to eat and can release toxins called mycotoxins that cause side effects in humans. However, there are types of mushrooms such as chanterelles, porcini, champignon, ect, which are edible and very delicious. Foraging for mushrooms is an autumn activity and it is quite common in Europe. However, it is very important to be experienced in order to avoid misidentification.
On the other hand the edible mushrooms have many beneficial properties: they contain a potent antioxidant; selenium, which supports the immune system and prevents damage to tissues and cells. It is also very good for thyroid function. Therefore, it is recommended for those suffering from hypothyrodism and hyperthyrodism. They are also one of the few non-animal sources of food that contain vitamin D which is essential to maintain bone health and strong muscles. Some studies have also shown a positive association between vitamin D consumption and a lower risk of COVID-19. It is also interesting to notice that some studies have found that certain cooking methods can improve their nutritional content: microwaving or grilling for a short time increases their nutrients and vitamins.
What You Need:
Serves 3
260 g of sliced mushrooms
3 chopped garlic cloves
1 diced onion
1 glass of water
150 ml plant-based milk
A splash of soy cream
200 g of cannellini beans
2 mushroom stock cubes
Olive oil
Allergens: soya
Method:
1. Drain your cannellini beans
2. Mash them together with a mushroom stock until you get a thick consistency
3. Grease your baking tray with oil
4. Pour your mixture into the baking tray
5. Bake on 200 degrees Celsius for 40 minutes
6. Take out and let rest
7. Place your onions, garlic and mushroom stock in a hot pan and fry until golden brown
8. Add your sliced mushrooms and cook for ten minutes
9. Add your plant-based milk and stir for ten minutes
10. Add your soy cream and stir for an additional five minutes
11. Pour your mushroom mixtures onto of your bean base
12. Bake on 140 degrees for a further 40 minutes and serve
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