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Portobellos with pine nuts sauce

Portobellos with pine nuts sauce

As child I never liked mushrooms. Now I eat them a few times a week. My favorites are oyster mushrooms and portobellos. Tonight I made portobello mushrooms filled with black beans and topped with goat cheese and pine nuts sauce. I really liked the dish. Especially the sauce was amazing.

As I child I didn’t like mushrooms. We always had the small white ones. I learned they have no nutrients in them, so I don’t eat them anymore. But back to history. My mom always made us eat everything. I’m very grateful for that, because I learned to eat a lot and have an open-mind towards food. But mushrooms were just not my thing. I ate them, because I had to. The only time my mom didn’t make me eat them was when my parents and sister would eat chicken kidneys with mushrooms. Just the smell of that dish already made me sick.

Now mushrooms are among my favorite foods. That is: shiitake, portobello and Oyser mushrooms. Tonight I prepared portobellos.They are fun, because you can fill them or make a kind of burgers out of them. I filled them with black bean mousse, one of the discoveries in Central America. Here is the whole recipe.

Ingredients

  • For the portobellos
  • Oil (I like olive oil)
  • Spring onion
  • Garlic
  • Curry and cumin powder, salt, pepper
  • One or two portobello’s a person
  • Black beans
  • Lemon
  • Goat cheese
  • For the pine nuts sauce
  • 10 gr. of pine nuts a person
  • 1 slice of bread (I use gluten free crisp bread)
  • milk (I use rice milk)
  • olive oil

Preperation

Slice the unions and garlic. Preheat the oven at 200 degrees Celsius. Take a frying pan and heat the oil. Bake the onions and garlic. Add curry and cumin powder, salt and pepper and simmer a few minutes. Squeeze the lemon above the onions and add the black beans and smash them with a wooden spoon until you have a mousse.

Place some baking paper on an oven rack. Fill the portobellos with the black beans mousse and wrap them in tin foil. Bake for 20 minutes.

In the meantime roast the pine nuts. Put them in a blender, add milk (I used 2 dl milk on 50 gr of pine nuts; making a sauce for 4 people) and olive oil and blend. Add pepper and salt and bread and blend one more time.

When the portobellos are done, take them out of the oven and put some goat cheese on top.Place them on the baking paper (without the tin foil) and bake 15 more minutes. Take them out of the oven en pour the pine nuts sauce over the portobellos.

Enjoy.

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