Vegetarian weekly menu 37/2021

Mushroom Stroganoff with Mashed Potatoes

by Fattig.student
Vegetarian
Gluten-free
40 min
Mushroom Stroganoff with Mashed Potatoes

ingredients

  • 3 x potatoes
  • 1/2 x yellow onion
  • 100 g champignon
  • 1 dl cream
  • 2 tbsp soy sauce
  • 1/2 tsp black pepper
  • 100 g cooked lentils

method

  1. Wash, peel and dice the potatoes. Boil them in water until soft.
  2. Slice the onion and mushrooms and fry them in a heated pan with a little olive oil or butter until the mushrooms have reduced in size and the onion browned.
  3. To the same pan, add cream, soy sauce and black pepper, then simmer for about 10 minutes. Add the lentils toward the end of cooking time.
  4. Pour out the water from the potatoes and add a knob of butter and a splash of cream. Mash with a fork and season with salt and pepper.
  5. Serve the mushroom stroganoff over the mashed potatoes.

Chanterelle Soup with Garlic and Parmesan Rolls

by Fattig.student
Vegetarian
90 min
Chanterelle Soup with Garlic and Parmesan Rolls

ingredients

  • 7 dl plain white flour
  • 3 dl lukewarm water
  • 1/2 pack dry yeast
  • 1 tsp salt
  • 2 clove garlic
  • 100 g parmesan
  • 50 g butter
  • 4 tbsp fresh thyme
  • 1 x yellow onion
  • 150 g chanterelles
  • 2 x vegetable bouillon
  • 1 l water
  • 1 dl cream

method

  1. Start by making the garlic and parmesan rolls. Mix together flour, lukewarm water, dry yeast and salt to a bowl, and knead the dough for about 10 minutes.
  2. MInce the garlic and grate the parmesan.
  3. Roll out the dough in a rectangular shape, and evenly distribute butter, garlic, parmesan and thyme across the surface.
  4. Fold one side of the rectangle over the other, so that the filling is inside. Next, using a sharp knife, cut the rectangle into long strips, about 5 cm wide. Twist the strips a few times before rolling them up. Place them on a baking tray lined with a baking sheet.
  5. Let the rolls rise for about 45-60 minutes before baking them in the middle of the oven at 220 degrees for about 15 minutes.
  6. Dice the onion and cook in a pan with a bit of butter until the onion looks translucent.
  7. Add the chanterelles and cook for a few more minutes before adding the vegetable broth and water. Let the soup simmer for at least 15 minutes.
  8. Finally, add the cream and mix everything with an immersion blender until completely smooth.
  9. Serve the soup with warm garlic and parmesan rolls.
  10. If you follow the weekly menu, store about half of the soup for later. We'll use this for another dinner.

Autumn Stew with Root Vegetables, Chanterelles and Lentils

by Fattig.student
Vegetarian
Gluten-free
50 min
Autumn Stew with Root Vegetables, Chanterelles and Lentils

ingredients

  • 2 x potatoes
  • 2 x carrots
  • 1/2 x parsnips
  • 1/3 x celery root
  • 1 tbsp fresh thyme
  • 50 g chanterelles
  • 100 g cooked lentils

method

  1. For this dinner we'll be using the leftover chanterelle soup.
  2. Heat the chanterelle soup.
  3. Peel and cut potatoes, carrots, parsnips and celery root into equal size pieces.
  4. Add the vegetables to the chanterelle soup and simmer with the lid on for about 30 minutes.
  5. Add thyme, chanterelles and lentils toward the end of the cooking time. Serve once finished.

Vegetable Galette

by Fattig.student
Vegetarian
60 min
Vegetable Galette

ingredients

  • 4 dl plain white flour
  • 1/2 tsp salt
  • 8 tbsp butter
  • 4 tbsp water
  • 1/2 x yellow onion
  • 1 x potatoes
  • 1 x carrots
  • 1 x parsnips
  • 1/3 x celery root
  • 1 clove garlic
  • 1 tbsp fresh thyme
  • 1 dl cream
  • 100 g parmesan

method

  1. Combine flour, cold butter and salt in a food processor or by hand until the dough comes together.
  2. If too crumbly, add a tiny bit of cold water until the dough comes together.
  3. Wrap the ball of dough tightly in plastic and place in the fridge.
  4. Slice the onion and fry in a ban with butter until caramelised.
  5. Meanwhile, peel and cut potatoes, carrots, parsnips and celery root into thin circles.
  6. Take the caramelised onion out of the pan, and add a knob of butter, the whole clove of garlic and thyme.
  7. Add the chopped vegetables and cream and cook for about 15 minutes. Season with salt and pepper.
  8. Grate parmesan.
  9. Take the dough out of the fridge, and roll it out as thinly as possible. Place on a baking sheet and use a fork to make small holes all over the dough.
  10. Now place the caramelised onion in the centre of the crust. Next, add the vegetables and spread them across the surface. Then top with grated parmesan. Fold the edges in toward the centre, and bake in the middle of the oven at 200 degrees celsius for about 30 minutes.
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