Chayote Puree And Buckwheat Porridge With Mushrooms
Crispy chickpeas, creamy puree in mint colour and flavourful mushrooms just picked in the local forest. All we need to bring a fall spirit in our homes!
ingredients
For two people:
chayotes (2 medium)
buckwheat groats (approx. 3/4 cup)
canned or cooked chickpeas (one can / 240 g)
Porcini Mushrooms (3 young)
paprika
cayenne pepper
curry
salt
oregano
sestavine
Za 2 osebi:
čajote (2 srednji)
ajdova kaša (cca. 3/4 skodelice)
čičerika iz konzerve ali kuhana (ena konzerva / 240 g)
jurčki (3 mladi)
začimba paprika
kajenski poper
curry
sol
origano
Method
Chayote puree
Cut chayotes into small pieces, add them to an oiled pan. Add oregano, salt, and cook at medium heat until they soften (approx. 10 min). Then blend all together using a stick mixer or a blender.
Buckwheat porridge
Cook the buckwheat groats in salted water according to instructions. You can soak them overnight to ease your digestion.
Meanwhile, cut mushrooms into thin slices, blanch them, and strain. Put some oil in the frying pan, add mushrooms and saute them at higher heat until they develop a pleasant smell and get a crispy brown crust.
Crispy chickpeas
Inspired by Login5 Aphrodite’s recipe. ;)
Strain (save liquid for preparation of chocolate mousse!) and wash the canned chickpeas. Add the ingredients to a bowl and mix them well. Place chickpeas on a baking tray with parchment paper and bake at 170°C for about one hour until they are crispy. Toss them a few times while baking, taste, and see if they are ready.
SERVE ALL COMPONENTS TOGETHER AND ENJOY.
*tailor the recipe according to your taste and ingredients you have at home