Stuffed mushrooms

Ingredients for 2 servings:

• 500 g mushrooms
• 2 handfuls of vegan mie noodles
• 300 g tomatoes
• 1 onion(s)
• 3 garlic cloves
• ½ bunch basil, fresh or dried
• 1 tbsp, leveled salt
• some pepper
• 100 ml dry white wine, vegan
• 300 ml water
• olive oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

for garlic lovers

Grease a baking dish with olive oil and fill with the mie noodles. Alternatively, you can use other quick-cooking pasta; it’s important that they’re already soft after a short time in the oven. Brush the mushrooms and remove the stems. If you’re ready to eat them, you can add them to the baking dish. Now place the mushrooms on top of the pasta. Wash the tomatoes. Peel and roughly chop the onion and garlic. Blend these three ingredients, along with the basil, pepper, and salt, with the wine and a good splash of olive oil in a blender. Season to taste; some people like less, some more. You’ll then have a creamy mixture; some pieces are fine. It’s best to spoon the mixture into the mushrooms until they’re full. There will be about half of the sauce left over. Top up with water and blend again. Pour this sauce into the baking dish so the pasta is well coated. Bake the mushrooms in the oven at 180°C fan/convection oven (200°C top/bottom heat) for 30-40 minutes, depending on how crisp you want them. This dish is alkaline and can be eaten with stomach upsets. It’s also vegan, using appropriate pasta and white wine, for those following a purely plant-based diet.