My wife and I were contemplating what to have for dinner, when we discovered a few mushrooms lying in the fridge inconspicuously. They didn’t look like much at first but at a second look I could’ve sworn one of them winked at me.
I took them out, and asked my wife ‘any ideas for these mushrooms?’. She just smiled at me and gave me this look and I knew…she had something.
I helped her – I washed, peeled, blended…and in the end I even got permission to munch on the first piece. Wow, it was so delicious…you have to try it!
Vegan and Gluten-free Mushroom Quiche
½ cup chickpea flour
1 cup rice flour
½ cup walnuts
½ cup water
1 tbsp olive oil
1 tsp baking powder
2 tbsp olive oil
1 large onion
4-5 medium-sized button (Champignon) mushrooms sliced or diced
2-3 Portobello mushrooms, sliced or diced
½ tsp ground English pepper (Allspice)
½ tsp salt
1 tbsp dry oregano
1 cup unroasted cashews, soaked for two hours
1 cup water
1 tbsp crushed garlic
½ tbsp salt
Preheat oven to 360 Fahrenheit (180 Celsius).
Grind the ingredients in a food processor.
Oil a pie/ quiche form with a bit of olive oil.
Flatten the mixture onto the form.
Heat the oil on pan, add onion and fry until golden.
Add the mushrooms along with the rest of the spices and keep frying until the mushrooms are soft and brown.
Pour the mixture from the frying pan on top of the dough in the form, and flatten.
Coating and baking:
Blend the ingredients with an electric blender until reaching a creamy, thick and even texture.
Pour mixture on top of the mushrooms.
Insert form into the stove for 20-30 minutes, until the cream hardens a bit.
All images courtesy of Chef Avi Jean Levy