All you have to do is rub them with tamari and a bit of olive oil, then leave them in the dehydrator or on the counter while you make the soup. It brings out their rich flavours and softens them.
RAW CREAMY MUSHROOM SOUP WITH AVOCADO AND MISO [VEGAN]
INGREDIENTS
Soup
- 1 portobello mushroom
- 3 shitake mushrooms
- ½ avocado
- 1-2 tablespoons miso
- 2 cups hot water
- 3 dates (optional)
- 1 teaspoon walnut oil (optional)
Garnish
- 3 sliced shitake mushrooms, marinated in tamari for a few minutes
- Salt + pepper
- ¼ fresh cilantro leaves
PREPARATION
- Blend all the ingredients until smooth and adjust according to taste.
- Pour into bowls and top with mushrooms, cilantro and sprinkle on salt and pepper, if desired.
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