Recipe: Mushroom Meringue step by step with pictures | Handy.Recipes

Mushroom Meringue

Cooked Mushroom Meringue

Time to cook: 15 minutes

Total Servings: 1

Nutritional Value

A delicious, beautiful raw mushroom dish. Meringue - the name is of course arbitrary, because it's very similar in shape (two halves with a layer). The mushrooms and soy cheese enrich the body with protein during Lent, and the soy sauce spices this appetizer up.

Author of the recipe

Ingredients for "meringue" made of mushrooms:


  • Champignons (fresh) - 4 pcs
  • Tofu - 50 g
  • Garlic - 1 clove
  • Parsley (sprigs) - 4 pcs
  • Dill (sprigs ) - 3 units
  • Soy sauce (kikkoman) - 1 tablespoon
  • Coconut milk (or cream of coconut) - 2 tablespoon
  • Lemon (to serve ) - 0.25

How to cook "meringue" with mushrooms step by step with photos


Pick fresh champignons that are the same size as the heads. Very quickly wash them under running water and pat dry with a paper towel

For the stuffing we need: soy cheese tofu (I had a mushroom flavor), a clove of garlic, soy sauce Kikkoman, milk or soy cream, dill and parsley.

Grind the cheese, garlic, soy sauce and coconut cream in a blender until smooth, add the finely chopped dill and parsley and mix together. Don't worry if the filling seems too salty, it will work perfectly with unsalted mushrooms. Carefully separate the legs from the caps of mushrooms. Fill the caps with cheese mixture.

Put two flats together in a "meringue". Serve at once, otherwise the mushrooms can get darker, with a slice of lemon and parsley greens. Sprinkle with freshly ground black or red pepper, if desired.

Nutritional Value:

Whole Dish:
Calories
216 Calories
Protein
17.1 g
Fat
9 g
Carbohydrates
18.4 g
100g:
Calories
50.2 Calories
Protein
4 g
Fat
2.1 g
Carbohydrates
4.3 g

Garlic, Lemon, Soy Sauce, Parsley, Dill, Coconut milk, Mushroom, Tofu, appetizers, Mushroom appetizers

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