Today’s recipe is a simple, versatile one.
Once we’ve made our oat milk, we’ll put the pulp aside and we’ll use both, milk and pulp, to make a really versatile mushroom cream that can be eaten alone, as a lovely vegan paté or as the base of warm mushroom cream soups and stews.
Oats are rich in low glycemic carbohydrates, which are a great source of energie, as well as gut-friendly fibre and plant protein which helps nourish the skin. Mushrooms, on the other hand, are an amazing source of minerals, such as magnesium, selenium, phosphorus, calcium and potassium, as well as vitamins (B1, B2, B3, B9, C, D & E), plant protein and fibre.
The combination of both ingredients, mushrooms and oats, makes for a really wholesome meal, since it’s rich in plant protein, minerals, quality carbohydrates and fibre. Best thing about it, though? It’s super delicious! Cos we love to eat healthily, but it gotta be yummy too!
- 150 ml. homemade oat milk
- 50 grams oat pulp
- 12 large white button mushrooms (shiitake can be used as well)
- A drizzle of organic extra virgin olive oil
- 1 medium red onion
- 2 garlic cloves
- 1 small chilli pepper
- A dash of nutmeg and black pepper
- A pinch of salt
- Mince both the onion and garlic cloves and cut the mushrooms into small pieces.
- Heat some olive oil in a saucepan on low heat and when it’s warm, add the onion bits and sautee for a couple of minutes. Then, add the chilli pepper, garlic cubes, mushrooms and salt and sautee for about 5 minutes, until everything is soft and nice.
- Remove the chilli pepper and add the oat milk and the pulp and spices to taste. You can skip on the spices if you’d like.
- If you plan on adding them, about half a teaspoon of each will suffice.
- Mix everything well and sautee again for about 3 minutes, stirring often.
- Turn off the heat, let mixture cool for a bit and puree it with a hand blender.
- You’ve got your mushroom oat base cream now. It’s delicious as it is, but it can be made even better when you turn it into a paté, a soup, a stew, etc.
It’s super easy, you’ll see!
How to make the oat mushroom paté:
When you blend the saucepan mixture to make the base cream, add a tablespoon of sunflower seeds or tahini (sesame paste), or even half an avocado.
The resulting mixture will be darkish, mushroom flavoured and slightly spicy. It will last for 3-5 days in the fridge and it’s delicious to spread on bread or snack on with crudités.
How to make the oat mushroom soup:
This time, you’ll need to blend the base cream with some vegetable broth and heat for a couple of minutes. If you’d like a thicker, luscious mixture, use a 1:1 proportion.
For example, if you’d like to make soup for one, fill half a cup with cream and top the cup with broth. Simple as that!
The resulting soup is not only delicious, but super healthy too!
How to make mushroom oat milk cream:
Mix equal parts of the base cream and oat milk in a saucepan and heat until creamy, which should take about 3-5 minutes.
This version doesn’t have a strong of a mushroom flavour, as oat milk tends to overpower it. You can fix this by adding some extra salt and pepper to compensate.
This cream can be eaten on its own or be used as a bechamel for pasta, as a curry sauce, etc…
Isn’t it fun and easy to play with homemade milks? There are just so many options to try, and so many delicious vegan and vegetarian combos to discover!
I’m sure you guys will enjoy coming up with new ideas to use up oat milk and pulp. Can’t wait to hear more about your creations!