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Recipes With Mushrooms

Ginger Noodles With Mushrooms And Tofu

Tagliatelle on a spicy, spicy sauce with smoked tofu and shiitake; the ginger sticks provide a refreshing aroma – an excellent dish!

Ingredients For Four Servings

For the ginger noodles

  1. 25 g shiitake, dried
  2. 300 g potatoes, waxy
  3. 200 g smoked tofu
  4. 140 g bamboo shoots from the jar
  5. 3 tbsp tamari (soy sauce)
  6. Peanut oil, heat resistant
  7. 300 g spelled ribbon noodles
  8. 30 g sushi ginger
  9. 1 tbsp lemon juice, freshly squeezed
  10. 3 tbsp organic corn starch
  11. 600 ml of water
  12. One teaspoon tahini (sesame paste)
  13. One teaspoon miso paste, barley
  14. 2 tbsp yacon syrup
  15. 1 tbsp fine yeast flakes
  16. One teaspoon Kala namak (sulfur salt)
  17. Crystal salt and pepper from the mill
  18. 2 tbsp chopped coriander


Preparation time: 25 minutes

Cooking/baking time: 20 minutes

  1. The Shiitake . 30 min in hot water soak, then strain through a sieve, pressing out the residual water vigorously; remove the style and cut the mushrooms in half.
  2. In the meantime, peel the potatoes, first cut them into 5 mm slices and then into strips; cut the tofu into 8 mm cubes; Drain the bamboo shoots over a sieve, drain and cut into fine strips; Mix 3 tablespoons of tamari with three tablespoons of water.
  3. For the ribbon noodles, bring a saucepan of water to the boil and season with salt.
  4. In the meantime, heat a wide pan with a little peanut oil and fry the potato strips for 4 minutes until golden brown. Then fry the tofu cubes for 2 minutes; set aside the contents of the pan on a plate.
  5. Heat the pan again with a little peanut oil and fry the halved shiitake for 4 minutes. Then fry the bamboo shoots strips for 1 minute, add the fried potato slices and tofu cubes, deglaze with the tamari-water mixture and allow to evaporate.
  6. The noodles enter the boiling water and cook according to package indication; Pour over a sieve and drain well. In the meantime, cut the sushi ginger into fine strips; Prepare one tablespoon of lemon juice; Mix 3 tbsp cornstarch with 2 tbsp water; Prepare two tablespoons of chopped coriander.

Vegan Omelet With Mushrooms And Spinach

This delicious vegan omelet is filled with a spicy mixture of mushrooms, cherry tomatoes, and spinach – Kala Namak provides a subtle egg aroma.

Ingredients For Two Servings

For the vegan omelet batter

  1. 50 g spelled flour, light
  2. 190 ml soy milk
  3. One teaspoon tamari (soy sauce)
  4. ¼ teaspoon baking powder
  5. ½ tsp Kala Namak (sulfur salt) 
  6. 10 g chives
  7. little olive oil, heat resistant

For the mushroom and spinach filling

  1. Olive oil, heat resistant
  2. 150 g mushrooms
  3. 200 g cherry tomatoes
  4. One clove of garlic
  5. 1 tbsp tamari
  6. Two pinches of nutmeg powder
  7. Crystal salt and pepper from the mill
  8. 100 g spinach leaves
  9. 10 g chives

Nutritional Values Per Serving

Calories: 288 kcal

carbohydrates: 25 g

protein: 8 g

fat: 16 g


Preparation time: 10 mins

Cooking / baking time: 5 minutes

  1. Cut 10 grams of chives into fine rolls; the mushrooms and cherry tomatoes sliced; press the garlic; Mix 1 tbsp tamari with 2 tbsp water.
  2. For the dough, mix 50 g spelled flour with 190 ml soy milk, one teaspoon tamari, ¼ teaspoon baking powder, ½ teaspoon Kala namak, and the chives rolls in a bowl. Then brush a pan (20 cm Ø) with olive oil and heat. Use a spoon to pour half of the batter into the pan, distribute it evenly by swiveling the pan and fry for approx. 2 minutes on both sides until golden brown; Set aside on a plate and cover and keep warm. Do the same with the other half of the dough.
  3. For the filling, heat the pan again with olive oil and fry the mushroom slices for approx. 4 minutes. Then add the tomato slices and the pressed garlic and fry for 2 minutes; Season with two pinches of nutmeg powder, salt, and pepper.
  4. The spinach folds, with the water tamari mixture, deglaze, place a lid and simmer for about 1 minute .. Mix everything well; season with salt and pepper. Cut 10 g chives into fine rolls and fold in.
  5. Divide the pan’s contents over the lower half of the omelet, then cover with the upper half and serve immediately.


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