ingredients

1 celery ball of approx. 800 g
1/2 cuil. to c. vegetable broth
1 tbsp. to s. oat cream
3 pinches of dried herbs
2 rounds of pepper mill
500 g fresh shiitake mushrooms
2 tbsp. to s. olive oil
1 tbsp. to s. of shoyu
1 tbsp. to s. white balsamic vinegar
Oat milk

For the crunch
130 g of wheat flour T80
30 g small oatmeal
30 g crushed squash seeds
1/4 of a cu. to c. of bicarbonate
1/4 of a cu. to c. of caraway seeds
40 g margarine "special cooking"
30 g grilled pumpkin seed oil
Oat milk

Steps

Step 1

Peel the celery . Cut it in four and slice each quarter. Place in a casserole, adding 100 ml of water diluted with the vegetable broth. Cover and simmer for about 15 minutes until celery is tender. Dispose of it on a plate and crush it with a fork, adding the oat cream, herbs and pepper. Rectify the salt.

2nd step

Wash and slice the shiitakes, cook them in a casserole with the olive oil 5 min, stirring very often. Moisten with the shoyu and white balsamic vinegar, and continue cooking for 5 minutes.

Step 3

On a plate, place 4 circles cutters. Place at the bottom 2 tbsp. puree celery and place on 1 tsp. of shiitakes, add 2 tablespoons again. celery and finish with shiitakes. Mix the rest of the shiitakes with the right amount of oatmeal to get the consistency of a cream.

Step 4

For crunchy ones: mix flour with oatmeal, squash seeds, 2 pinches of salt, baking soda and caraway seeds. Sand with margarine and pumpkin seed oil. Add very little oatmeal to form a fairly dry ball of dough. Shape crunchers about 3 cm in diameter and 5 mm thick. Place them on a grid lined with parchment paper and bake them in the oven for 30 minutes at 150 ° C.

Step 5

Finally: Heat the pressing rings for 5 minutes in the oven at 180 ° C. Place on each plate and remove the circles. Accompany with 1 tsp. shiitake cream and sprinkle with crumbled crisps. Plan a mix of seasonal green leaves seasoned with pumpkin seed oil, balsamic vinegar and unrefined salt.