And on the other hand, I can now announce that I’m making my debut as a workshop facilitator! Next Saturday, May 16, I will offer a vegan cooking workshop at the Centro Cultural La Higuera, in Hospitalet de Llobregat. Soon I will give you all the information.

  • 1 tray of rolled mushrooms (approx. 250gr.)
  • 1 onion
  • 3 tbsp rice vinegar
  • 1 handful of fresh cilantro
  • 1 tbsp lime juice
  • Salt
  • Pepper
  • Lime zest (optional)
  1. Cut the onion brunoise (into small squares) and fry it. When it is golden, add the mushrooms and cook over medium-high heat to prevent the water from the mushrooms from boiling the ingredients.
  2. When the water that the mushrooms have released, lower the heat and let everything sauté over low heat. When the onion and mushrooms are well done and golden, add the rice vinegar and continue cooking over low heat for about 10 more minutes. At the end of cooking, add salt and a little pepper.
  3. Crush the mushrooms and onion. When the pâté is cold, add the chopped fresh coriander, the lime juice and a little lime zest if you want a more intense flavor.
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