Time: 45 minutes.
~ lunch ~
Servings: 2.

3 larger potatoes
300 gr mushrooms
1 handful fresh parsley
1 teaspoon olive oil
celery salt

Tomato sauce for mushrooms:
3 medium-sized tomatoes
1/3 chopped onion
1/2 tablespoon onion powder
2 cloves of minced garlic
1/2 drying clove spice (separate and crown flower)
2 tablespoons apple cider vinegar
2 tablespoons maple syrup
sea ​​salt

300 gr dehydrated mushrooms in a dehydrator, or if you do not have a dehydrator bake briefly in aluminum foil in the oven.

Peel and wash three potatoes and chop the potatoes on a grater (medium grater), not too small, not too big. Add celery salt, or another salt. Put bags on hand and make small thin patties. In a pan pour a teaspoon olive oil and put the patties thin that small circles. Bake potatoes at low temperature (or middle). With spatula turn potatoes the other side.

Tomato sauce for mushrooms:
Chop three tomatoes (medium-size). Tomato put in a food processor and mix.
Add 1/3 onion, 2 clove of garlic, 1/2 drying clove spice (separate and crown flower), 2 tablespoons of apple cider vinegar, 2 tablespoons maple syrup, sea salt, pepper.

Finely chop the parsley.

On evry mushroom put a 1 teaspoon tomato sauce. Then, put  on tomato sauce finely chopped parsley.

Optional:  in addition to tomato ketchup, a few of mushrooms can be filled with a paste of cashew nuts and garlic. This is only for additional decoration. This is not necessary.

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