Raw mushrooms

Mushrooms are part of the kingdom of fungi, neither animal nor vegetable, the legends on their origins are really curious even if the edible species are a few. The legend around some of the most common industrial mushrooms, field mushrooms or  champignon, is that when grown in circles are originated by the dances of witches. Industrial farming doesn't leave much space to the imagination, but mushrooms are a great element for the vegetarian diet. Savoury and relatively rich in proteins, sodium, potassium and D vitamine, have a really useful charachteristic,  satiety with zero calories.

Field mushrooms  (champignon)

Extra virgin PDO olive oil

Salt

Lemon

Clean the mushrooms and finely slice, dress with oil, salt and freshly pressed lemon juice, stand 'cooking' for about 25'. 

©2010.2021

Timbale of mushrooms and potatoes

Potatoes are a crucial element of a number of cultures cuisines, imported in Europe from Americas can create interesting fusions with typical dishes of almost all the world cuisines and are obviously delicious for the preparation of vegetarian courses.

Butter

Potatoes

Extra virgin PDO olive oil

Salt

Provola cheese

Mushrooms mix

Pangrattato bread crumbs

Boil the potatoes, on a side cook in the pan with oil and salt the mushroom mix, chop the provola. When ready drain and peel the potatoes, mash and dress generously with oil and salt. In  a baking tray oiled with butter and pangrattato put a layer of potatoes, add the mushrooms mix and the provola, another layer of potatoes, pangrattato, bake in warm oven 200°C for about 25', serve with mushrooms cooked in the oven or grilled.

©2010.2021

Scrippelle con funghi e mozzarella

 Scrippelle are an element that can be really prepared in different ways, creating dishes completely new. Delicious in the oven as dough for main or holiday courses.

Water

Flour

Eggs

Field mushrooms

Mozzarella cheese

Cream

Prepare the scrippelle. On a side light cook in a pot the mushrooms cut in cloves, when there is enough water mince with the masher.Cut the mozzarella, add to the mushrooms cream, and fill the scrippelle, wrap and put in the cooking tray. Cover with cream and put in the oven 200°C for about  25'.

©2010.2021

Polenta with mushrooms cream

Polenta is a food that inspires winter festivity spirit. Traditional recipes are a lot, it's easy to create new vegetarian delicacies with a bit of creativity. Preparing polenta can be a moment of conviviality but the ones ready in a few minutes, such as Valsugana, can be the main ingredient for delicious meals.

Salt

Cooking cream with porcini mushrooms

Field mushrooms

Water

Polenta

Grated cheese
Extra virgin PDO olive oil

Prepare polenta with the preferred method, on a side cook the washed and chopped field mushrooms in a pot with oil and salt, when the sauce is ready add the 'panna' cream with porcini mushrooms and generously dress the polenta.

©2010.2021

Field mushrooms filled with seitan

Seitan is extremely similar to meat for stiffness and adaptability, clearly the taste is not like brawn, sausages or tenderloins but it has a taste and a good sense of satiety. Who starts a vegetarian diet, sooner or later, get to know this ingredient, ideal replacement for minced meat in the filled baked vegetables, tasty also simply grilled with some drops of seasoned extra virgin PDO olive oil and a salad as a side dish. To calm the anger feeling that is normal especially with the low-calorie vegetarian diet I found this recipe with the field mushrooms, that have a high sense of satiety and not a bad quantity of proteins.

Extra virgin PDO olive oil
Field mushrooms

Seitan ''

Salt

Provinciali herbs (sage, savory, thime)

Clean and dry the field mushrooms, taken the stick out and mince it with the provinciali herbs, oil, salt and seitan. Put the mix in the heads of mushrooms in an oiled baking tray, put in the warm oven 430°F220°C for about 20'.

©2010.2020