Porcini mushroom soup with Grattaveg
first courses
Portions:
4
Preparation time:
Cooking time:
25 MINUTES
Season:
Winter
Recipe type:
first courses
Products used:
StraccoVeg, GrattaVeg
Ingredients
- 500 g porcini mushrooms
- 1 liter vegetable broth
- 100 g chickpea flour
- 100 g Grattaveg Bio Vegeatal
- 100 g Fondiveg Bio Vegeatal
- 100 g sliced Tuscan bread
- A small bunch of nipitella (wild mint)
- 1 clove of garlic
- Extra virgin olive oil
- Salt and black pepper
Instructions
- Clean the porcini mushrooms carefully and slice them.
- In a pan, sauté the finely chopped garlic with two tablespoons of extra virgin olive oil and the nipitella. Add the mushrooms and let all their liquid evaporate, seasoning with salt and plenty of black pepper. Once cooked, pour the mushrooms into the hot broth and let simmer for about ten more minutes.
- In a separate bowl, whisk the chickpea flour with 150–200 ml of water and one tablespoon of extra virgin olive oil. Season with salt and pepper and add the grated Grattaveg.
- Toast the slices of Tuscan bread, then place one third of them on the bottom of an earthenware pot or baking dish. Cover with one third of the chickpea and Grattaveg batter and pour over one third of the mushroom soup.
- Repeat the process until all ingredients are used up.
- Cover the surface of the soup with sliced Fondiveg and bake at 180°C (350°F) for 20 minutes. Then switch to grill mode only and cook for another 5 minutes. Serve the mushroom soup piping hot.
Credits Gabriele Palloni - Vegan Chef
