Mushroom Medley with Chickpea Puree
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Ingredients
- 5 g dried porcini mushrooms
- 200 ml vegetable broth
- 250 g chanterelles
- 250 g champignons
- 10 g Thyme (0.5 bunch)
- 100 g leek (1 stalk)
- 100 g carrots (1 carrot)
- 1 tsp Olive oil
- 200 g chickpeas (drained; can)
- Salt
- Pepper
- a pinch of ground cloves
Instructions
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1.
Rinse the dried porcini mushrooms in a sieve, drain them, and place them in a small bowl.
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2.
Bring 130 ml of vegetable broth to a boil, pour it over the porcini mushrooms, and let them soak for 20 minutes.
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3.
In the meantime, thoroughly clean the chanterelles with a brush or kitchen paper, halve the large ones.
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4.
Carefully wash or clean the champignons if necessary, possibly halve or quarter them. Wash and shake the thyme dry.
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5.
Clean the leek, cut it lengthwise, wash it, and cut it into approximately 1 cm wide rings.
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6.
Peel the carrot, cut it into thin slices, and bring it to a boil in the remaining vegetable broth. Simmer covered over low heat for 8–10 minutes.
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7.
Heat olive oil in a non-stick pan and sauté the chanterelles in it.
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8.
Add the champignons, leek, 4 stems of thyme, and soaked porcini mushrooms with the broth. Simmer covered for about 8 minutes.
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9.
Rinse the chickpeas briefly in a sieve, drain them, add them to the carrots, and heat them through.
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10.
Bring the mushroom medley to a boil uncovered and let some of the broth evaporate. Season with salt, pepper, and cloves.
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11.
Puree the chickpeas and carrots in a pot with an immersion blender. Season with salt and pepper and arrange the chickpea puree with the mushroom-leek medley. Garnish with the remaining thyme and serve.
