Mushrooms with peanut and avocado cream filling

Ingredients for 8 servings:

• 750 g mushrooms, brown
• 8 tbsp soy sauce
• 1 lemon(s), juice and zest
• 1 dashes white wine vinegar
• 1 tsp oil (peanut oil)
• 160 g peanuts, peeled and without skin
• 1 avocado(s)
• 20 basil leaves
• 1 tsp ground turmeric
• 1 tsp salt
• n. B. Pepper, black, ground
• n. B. Clove powder
• e.g. chili, ground
• n. B. Leaves, as desired, for decoration

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours 30 minutes; Total time approx. 13 hours

raw food, vegan

Soak the peanuts in water overnight (at least 5 hours). 250g of whole peanuts yields approximately 160g of peeled and skinned peanuts. Clean the mushrooms and remove the stems. Reserve the stems for another dish. Mix the soy sauce, lemon juice, and peanut oil to make a marinade. Dip the mushrooms in the marinade and rub the marinade into the outside of the mushrooms. Pour the remaining marinade into the mushroom caps and let them marinate for about half an hour. For the peanut and avocado cream filling, puree the soaked peanuts with some of the soaking water using a hand blender (more water can be added later if needed). Finely chop the basil leaves and scoop out the flesh from the avocado with a spoon. Add the basil leaves and avocado flesh to the peanut mixture and puree the mixture again until smooth. Add the grated zest of one lemon and the spices to taste, and mix well. Turn the mushrooms over and discard the remaining marinade (you can also use the leftover marinade in the cream filling). Fill the mushrooms with the peanut-avocado cream and top with various herb leaves for decoration. I like to use the leaves of tarragon, basil, hyssop, rosemary, thyme, and savory. You can also use leaves of burnet/burnetroot, coriander, or common kitchen herbs like chives or parsley. Edible flowers, such as daisies and borage flowers, also look lovely.