Dough Cups with Home-grown Mushrooms

Dough Cups with Home-grown Mushrooms

You really need to try these delicious dough cups filled with fabulous creamy mushrooms.

As mushroom lovers, we even have the opportunity in the off-season to grow delicious oyster mushrooms in our own kitchen.

As we had already announced on Facebook and Instagram last week, the company Prêt à pousser has sent us one of their mushroom growing kits for testing.

Delicious organic home-grown oyster mushrooms, which you can almost watch as they grow - isn't this exciting!

On top of that, the company has another great action.

For each published picture of your own harvest on their Facebook page, they send one free mushroom kit to a primary school of your choice.
A wonderful experience for the children.

Here are a few pictures of what the whole thing looks like:

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So, now we do not want to tantalize you any longer and share our self-created mushroom recipe with you.

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Maybe it's still a wonderful idea for a fancy Christmas menu.

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Oh yes, since we have almost springlike temperatures outside at the moment, we thought to serve it with a colorful blossom salad.

If you look at the pictures, you could almost think it is the summer, right?

We wish you a peaceful and stress-free fourth Advent.

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Do you also have a great mushroom recipe?
We would be glad if you share it in the comments below.

Mushroom dough cups

Mushroom dough cups
  • Author: go-healthy
  • Posted on: Dec. 17, 2015
  • Category: Main dish
  • Type: Vegan
  • Preparation time: 1:00:00
  • Servings: 4

Ingredients:

  • for the dough
  • 100g vegan butter
  • 350g whole-grain spelt flour
  • 250ml water or vegetable broth
  • sea salt

  • for the filling

  • 8 large mushrooms
  • 1 onion
  • 1 clove of garlic
  • 2tbsp whole-grain spelt flour
  • oil
  • 300ml water or vegetable broth
  • 100ml Oat Cuisine (replaces the cream)
  • sea salt
  • pepper

  • fresh herbs, pesto or salad as side dish

Instructions:

  1. For the filling, peel and cut the onion and garlic clove and fry in oil in a pan until transparent.
  2. Add the flour (2tbsp), the water or vegetable broth and Oat cuisine and stir until the sauce starts to thicken. (the sauce should be really thick, otherwise, the dough might break when lifting).
  3. Season with salt and pepper.
  4. For the dough, boil the vegan butter with the water, add salt and flour and stir quickly until it forms a dough.
  5. Roll out the dough about 0.5cm thick and cut 4 round circles for lining the molds (normal tea cups work just fine). You can use a small plate and cut around it with a sharp knife. Cut 4 more smaller round circles (in the size of the diameter of cups) for the lid.
  6. Oil the cups and gently place the bigger round circle in the cups. (Don't make it too thin, so they don't break when taking them out)
  7. Now fill in the mushroom mixture and put the lid on top.
  8. Bake for about 30-35 minutes in the oven.
  9. Remove the cups from the oven, tip over on a small plate and then serve with cover upwards again on the plate. (this must be done carefully)
  10. Cut off the lid and place it next to the cup. Serve with a mixed salad and pesto.

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