Stuffed Mushrooms with Vegetable Mousses

1. 1 Button mushrooms≈ $7.50 per kg 90 g
2. 2 Potatoes≈ $2.15 per kg 90 g
3. 3 Beetroot≈ $2.50 per kg 35 g
4. 4 Carrots≈ $1.50 per kg 25 g
5. 5 Pickled cucumberspack 680 g ≈ $3.20 60 g
6. 6 Soy sauce 13 ml
7. 7 Sunflower oil 12 ml
8. 8 Allspice 35 g
9. 9 Garlic powder 35 g
10. 10 Dillpack 50 g ≈ $1.80 4 g
11. 11 Lemon≈ $4.65 per kg 5 g
12. 12 Ground black pepper 1 g
13. 13 Garlic≈ $10.00 per kg 5 g
14. 14 Wheat flour 25 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Pick⁵ medium-sized, clean mushrooms without spots, trim stems, and remove the gills from the caps.

2. Mix olive oil, black pepper, lemon¹¹ juice, garlic¹³ powder, and soy sauce for the marinade.

3. Coat the mushroom caps with the marinade, place in a container, and let sit for 1–1.5 hours, stirring occasionally.

4. Boil or steam the potatoes², carrots⁴, and beets³ until tender.

5. Divide the potatoes² into three portions and blend each separately with carrots⁴, beets³, and cucumbers (one with herbs) to make three distinct mousses.

6. Bake the marinated mushrooms at 350–400°F (180–200°C) for 15–20 minutes.

7. Stuff the mushrooms with the vegetable mousses and serve chilled.