Για την συνταγή στα Ελληνικά πατήστε εδώ
Good morning, dear friends! I am writing this post in a hurry cause in a while my baby boy will wake up! Lately he has changed his sleeping habits. He wakes up 2-3 times every night and is nagging. I guess the fact that his first teeth are about to show up is to blame. So this means that he needs his mom’s hug and milk to soothe the pain! So I have not been sleeping well lately…
Today I am presenting you a recipe that is a product of my collaboration with my hubby: we made vegan mushroom tartlettes. I did the filling and he made the crust! Even though it is is butter and egg free this crust is fantastic! Yo have to try it! Absolutely mouthwatering! If you don’t have tartlette pans, make a big tart.
Kisses and hugs! Happy new week, friends!
Ingredients (yields 6):
For the crust:
350 gr. self rising flour
100 ml sunflower oil
60 gr. cold (soy) milk
1/2 tsp salt
For the filling:
500 gr. mushrooms, finely chopped
2 garlic cloves, minced
1 onion, finely chopped
fresh oregano or thyme
200 ml soy cream
1 Tbsp olive oil
salt and pepper
For the crust: In a bowl place flour. Make a hole in the middle and add oil, milk and salt cut to pieces and sugar. Knead the ingredients with your hands until liquid is absorbed. Knead the dough and shape it into a ball. Cover the dough with a plastic wrap and put it in the fridge for an hour. When the filling is ready, roll dough and transfer to the tartlettes pans.
For the filling: In a non sticking pan cook mushrooms, garlic, onion on medium heat until soft. Season with salt and pepper, add thyme or oregano. When done, add soy cream and olive oil and cook for another 2 minutes. Then remove from heat and allow to cool.Empty the filling into the tartlettes. Sprinkle with sesame seeds (optional) and bake in preheated oven at 180C for about 1 hour until golden brown. Enjoy!