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Velvety cannellini and mushrooms

ingredients

servings

2

Cannellini beans

400 grams

Champignon mushrooms

400 grams

Garlic

1 wedge

Extra virgin olive oil

1 spoon

Turmeric

to taste

Nutmeg

to taste

Parsley

2 sprigs

Dill

to taste

Chives

to taste

Miso

1 spoon

Thaina

1 teaspoon

Vegetable cooking cream, glutenfree

15 grams

Iodized salt

to taste

Fresh rosemary

1 sprig

soups from Italy

Velvety cannellini and mushrooms

Velvety cannellini and mushrooms

vegan high in fiber high in iron high in calcium high in potassium with good fats

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Velvety cannellini and mushrooms

Almost a cream, scented and aromatic for the first few days of freshness!

Velvety cannellini and mushrooms step 1

step 1

In a small saucepan, fry the garlic with a spoon of oil and a little bit of boiling water (if you use the ready ones, the one is in the box).

Velvety cannellini and mushrooms step 2

step 2

Meanwhile, clean and cut the mushrooms and bake them in a pan with parsley, a little salt and a little water to prevent sticking (little, because then they release).

Velvety cannellini and mushrooms step 3

step 3

Add the garlic mushrooms and season with herbs and spices: turmeric, nutmeg, chives, dill and fresh rosemary.

Velvety cannellini and mushrooms step 4

step 4

Once ready the mushrooms unlike the beans with miso, thaina, vegetable cream and smoothies.

Velvety cannellini and mushrooms step 5

step 5

Add broth or boiling water to beans if it is too dense!

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