This is one of my favorite starters. I just love the juicy and flavoursome deliciousness of grilled portobello mushrooms!
They are nice on its own; but even better with some freshly made sour cashew nut cream. Perfect as a starter. And as always vegan and gluten-free.
For 4 portions you’ll need:
4 portobello mushrooms
1 garlic clove
1-2 tablespoon olive oil
1 pinch salt
1 pinch freshly ground black pepper
1 pinch chilli flakes
1 teaspoon dried thyme
For the cream:
1/4 cup (40g) cashew nuts (soaked)
1/4 cup water
1 garlic clove
1 pinch salt
1 pinch freshly ground black pepper
1 teaspoon mustard
1 teaspoon lemon juice
Preparation:
1. Preheat the oven to 160°C (depending on oven type). Mix the olive oil with the minced garlic and the spices.
2. Prepare the baking tray with some baking paper and place the mushrooms on it. Sprinkle the oil-spice-mixture over the mushrooms.
3. Place tray in the oven and bake covered for approx. 25 minutes. Then for another 5 minutes cook on grill mode.
4. For the cream; blend all the ingredients in a good blender (such as Personal Blender) until it is a fine cream.
5. After transferring the cream to a serving bowl, rinse blender with a little water add to the bowl as well.
Enjoy! 🙂
