In the recipe below you’ll be able to see how to prepare nice snails with champignosn & sunflower seeds paste. I had so many champignons in the fridge I was wondering what to do with them. Recently I think all the time about recipes that don’t contain added oils, only natural fats. Spontaneously I created a very tasty paste. I cleaned mushrooms, cut in pieces and put on a non-stick frying pan without any oil. I kept simmering it to the time it got tender. Next I prepared sunflower seeds butter in a high speed blender and blended all together with spices and freshly chopped parsley. The paste may be used as a spread for homemade bread or may also be a filling to crepes.
- 20g gold flaxseeds + 50g boiling water
- 300g dense full fat coconut milk (I used this one Thai Coco – available in @acerolabiomarket)
- 100g filtered water
- 50g ground oat flakes
- 50g millet flakes
- 25g potato starch
- 1/2 tsp baking soda
- 1 tsp apple cider vinegar
- 100g sunflower seeds
- 400g chmpignons
- 1/2 tsp iodine free salt
- 1/3 tsp ground black pepper
- a bunch of parsley (leaves only)
- Grind flours of oat and millet flakes and set aside.
- Grind flaxseeds in a high speed blender and pour with boiling water. You’ll obtain something similar to egg.
- Add milks, flours, soda and vinegar and blend well.
- Preheat non-stick pan. Pour one ladle onto and bake on both sides. Arrange baked crepes on a plate and cover with clean kitchen cloth.
- Celan the mixing bowl of the blender.
- Put sunflower seeds in a high speed blender and grind to obtain oily paste. The best would be to obtain butter but with 100g of seeds you may find it difficult. Meanwhile simmer champignons on a dry frying pan and let them cool.
- Chop parsley leaves with the knife.
- Blend all ingredients and spread over soft crepes. Place two flat tablespoons of filling on. Fold in bottom over filling and roll away from you to completely enclose the filling. Cut in 2,5cm slices and serve.
Enjoy your meal!