Description
Delicious, beautiful dish of raw mushrooms. Meringue - the name, of course, is conditional, because it is very similar shape (two halves with a layer). Mushrooms and soy cheese will enrich the post in the body proteins, and soy sauce adds zest to this appetizer.
Ingredients
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Mushrooms
4 шт
-
Tofu
50 г
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Garlic
1 зуб.
-
Parsley
4 шт
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Dill
3 шт
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Soy sauce
1 ст. л.
-
Coconut milk
2 ст. л.
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Lemon
0,25 шт
Cooking
Select fresh mushrooms with the same size of hats. Very quickly my under running water and wipe with a paper towel
For stuffing we need: soy cheese tofu (I had a mushroom taste), garlic cloves, soy sauce Kikkoman, the soy milk or cream, dill and parsley.
Cheese, garlic, soy sauce and coconut cream grind in a blender until smooth, add the finely chopped dill and parsley and stir. Don't worry if the filling seems too salty, a duet with unsalted mushrooms it works perfectly. Gently separate the legs from hats of mushrooms. Fill the cap with cheese mass.
Then, there are two hats in the "meringue". Serve immediately, otherwise the mushrooms can darken, with a slice of lemon and parsley. Optionally, sprinkle with freshly ground black or red pepper.
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