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Buckwheat piadina with mushrooms and vegan racy cheese

ingredients

servings

4

buckwheat flour

250 grams

Extra virgin olive oil

20 grams

Water

125 grams

Salt

5 grams

Champignon mushrooms

500 grams

Garlic

1 wedge

Soy cheese

100 grams

Pepper

to taste

single courses from Italy

Buckwheat piadina with mushrooms and vegan racy cheese

Buckwheat piadina with mushrooms and vegan racy cheese

vegan high in magnesium

ready in

35 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Buckwheat piadina with mushrooms and vegan racy cheese

I assure you that the strong taste of wheat combines perfectly with the taste of mushrooms and stringy cheese. The recipe is very simple, I simply replaced the soft wheat flour (in short, the classic) from our recipe of piadine olive oil with that of buckwheat, and the rest is all the same!

Buckwheat piadina with mushrooms and vegan racy cheese step 1

step 1

Take hot water and dissolve in the salt. Put all the ingredients in a bowl and knead until a homogeneous mixture is obtained. Divide the dough into balls and work them briefly individually

Buckwheat piadina with mushrooms and vegan racy cheese step 2

step 2

Roll out each ball with a rolling pin, trying to give the piadina a circular shape. Cook on an anti-stick pan on medium-high heat, turning them on both sides (they do not swell like the others).

Buckwheat piadina with mushrooms and vegan racy cheese step 3

step 3

In a pan brown the garlic with a tablespoon of oil and pour the mushrooms. Cook for 2-3 minutes until they wither. Take the cheese and cut it into cubes.

Buckwheat piadina with mushrooms and vegan racy cheese step 4

step 4

Spread some mushrooms on half of the piadina and add the cheese cubes. Cover the pan with a lid until the cheese is melted. Cover with the other half of the crepes and serve!

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