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Asparagus, Creamy Mushrooms & Wheat

a vegan variant on the classic
Course Appetizer, Lunch, Main Course, Vegan
Cuisine Dutch
Keyword Mushrooms, Seasonal
Prep Time 15 minutes
Cook Time 1 hour
Servings 4 servings

Equipment

  • Cooking pan
  • Blender
  • Baking pan

Ingredients

  • 1 kg White Asparagus
  • 150 gram Wheat Grains bulgur, quinoa or any other grain will do as well
  • 1 Lemon
  • 120 gram Almonds
  • Some Chervil
  • Some Parsley
  • 1 Shallot
  • 2 tbsp Butter plant-based
  • 150 gram Mushrooms preferred morels
  • 200 ml Mushroom Stock
  • 2 tbsp Madeira
  • 100 ml White Wine
  • 100 ml Cream plant-based

Instructions

  • Cook the wheat grains in 45 minutes in salted water & place a large cooking pan on the heat with water (for the asparagus)
  • In meanwhile, cut the mushrooms in quarters and slice the shallot. Peel the asparagus and cut of the last bit. Make sure all the woody parts are removed.
  • Melt the butter in the baking pan and add the shallot. After a few minutes; add the mushrooms and make sure the mushrooms are brown and baked well. Add the madeira and let it reduce a bit, then add the white wine & stock. Bring to the boil and let it cook for 20 minutes.
  • Cook the asparagus for about 10-15 minutes. Toast the almonds and salt them.
  • When the wheat grains, or other grains, are cooked; mix with chervil and parsley, some salt & pepper, a little bit of oil, juice of ½ lemon and some lemon zest.
  • Blend the mushroom stock, and sieve. Add the cream to the stock, take off the heat and whisk till a little bit foamy.
  • Time for serving!