Marinated mushrooms with nut cream filling

Ingredients for 4 servings:

• 250 g mushrooms
• 50 g cashew nuts
• 50 g pumpkin seeds
• n. B. Salt
• n. B. Pepper, black
• e.g. Paprika powder, hot
• 1 lemon(s)
• n. B. water
• 3 tbsp soy sauce

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 25 minutes

Raw food

Soak the cashews and pumpkin seeds in water for 2 hours. Carefully clean the mushrooms and remove the stems. Reserve the stems for another dish. For the marinade, mix the soy sauce and the juice of half a lemon. Rub the marinade into the mushrooms with your fingers. Pour the remaining marinade into the mushroom caps and let them soak in for at least 15 minutes, or up to 30 minutes for large mushrooms. For the nut cream, drain the soaking water from the pumpkin seeds and cashews and place them in a container. Purée the seeds with a hand blender. Add the juice of half a lemon before puréeing. If necessary, add a little water to achieve a mushy consistency that is not too runny. Season to taste. Empty the remaining marinade from the mushroom caps. Fill the mushroom caps with the nut cream and place a small piece of tomato on top for decoration. Serve with the remaining chopped tomato. Garnish with various herbs, if desired. The dish can be served in appropriate quantities as a main course, but is also ideal as a greeting from the kitchen or as a cold starter.