12/09/2018Bites - Appetizers and starters

Small mushroom rolls with cashew cream

Name: Small mushroom rolls with cashew cream
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 3-5 serv.
Cuisine: Vegan
Ingredients: 60 mL soy cream; salt; pepper; fresh chives; 240 g Paris mushrooms; 1 onion; 30 mL amaretto; 2 tbsp olive oil; 2 tbsp plant-based margarine; 5 slices sandwich bread; 100 g cashew nuts; 80 mL soy cream; 1 tsp salt

For hosting Christmas Autumn / Winter Oven-free

For: 3-5 serv.Difficulty: EasyPreparation: 25 minCooking: 25 min

You know very well that we're the lazy type, and we love to offer you lazy recipes that impress everyone, even though you didn't do much for it... And for Christmas, well, we're continuing down that path, aren't we? (Oh, yeah, the other day, my dad told me that the word "lazy" could be shocking for some readers, so I'm purposely using it even more... sorry, dad. If you're a reader shocked by the word "lazy,” feel free to write to us and complain at [email protected]).

So, for the appetizer, if I tell you that we put a little cashew cream and a pan-fried mushroom deglazed with amaretto in some bread, and then we browned all that, you can't tell me that doesn't make you drool with envy, right? It was even more mega-delicious than we thought, just like that ;)

Servings

Ingredients

Cups

-soy cream 60 (mL)
-salt
-pepper
-fresh chives
-Paris mushrooms 240 (g)
-onion 1
-amaretto 30 (mL)
-olive oil 2 (tbsp)
-plant-based margarine 2 (tbsp)
-sandwich bread 5 (slices)

Cashew Cream

-cashew nuts 100 (g)
-soy cream 80 (mL)
-salt 1 (tsp)

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Steps

The day before, soak the cashews in water.
Prepare the mushrooms: peel and chop the onion. Also, slice the mushrooms. Heat the oil in a pan and sauté the onions in it. Let it cook for a few minutes and add the mushrooms. Make sure to brown them well until all the mushroom water has evaporated and they are nicely golden. Deglaze with cognac. Add the soy cream. Season and finish with a bit of chopped chives.
Prepare the cashew cream: blend the cashews with the soy cream and salt.
Using a rolling pin, flatten out the slices of sandwich bread so they are all flat. Spread cashew cream on each slice, then the mushroom mixture. Roll up each slice to create rolls. Place them in the freezer for 30 minutes.
Heat the margarine in a frying pan. Brown the sausages on all sides in it so that the bread becomes nice and crispy.
Cut the sausages into 4 small bites each. You can garnish with chives and crushed, toasted hazelnuts. Serve hot or warm.