CHILDREN’S RECIPE: Vegan Mushroom Soup
Ingredients:
½ lb White Mushrooms, sliced; half cooked and half raw
1 tbsp Canola or Vegetable Oil
1 tbsp Coconut Butter
1 small Onion, peeled and diced
1 small Carrot, peeled and diced
1 White Potato, peeled and diced
2 cups Vegetable Broth
1 cup Oat Milk or other alternative unsweetened milk
Salt, Pepper to taste
Method of Preparation:
Cook half of the mushrooms in oil with pinch salt until they give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Melt coconut butter in a soup pot over medium-high heat, add onion, carrot and potato and cook until vegetables are soft and translucent, about 5 minutes. Add cooked and raw mushrooms and season well at this point. Pour vegetable stock and milk into mixture. Bring to a simmer and cook for 1/2 hour. Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
FAMILY RECIPE: Oven Roasted Mushrooms with Truffle Oil, Cheese and Chives
Ingredients:
1 lb White Button Mushrooms
3 tbsp Olive Oil
Pinches of Salt, Black Pepper, White Pepper, Ground Caraway, Paprika
3 Shallots, peeled and sliced
2 cloves Garlic, sliced
1 tbsp Butter
3-4 oz Goat Cheese, crumbled and soft
White Truffle Oil to garnish
Chives to garnish
Parsley to garnish
Method of Preparation:
Cook whole mushrooms in olive oil, as they start to brown add salt, caraway and paprika. Continue cooking until golden brown. Add shallots, garlic and butter, when the shallots brown, add goat cheese. Before serving garnish with truffle oil, parsley and chives.