Baked Mushroom Wholemeal Spirals
Baked Mushroom Wholemeal Spirals
Thick soy milk (1/4 cup soy bean, 1 litre water)
Button mushroom 200g
Wholemeal spirals 200g or suit
Bio cheese Parmesano 2 pinches
Salt 1 tsp for each loaf pan
Water 1 Litre for soy milk
1. Thick soy milk suits the recipe very much. You may prepare thick soy milk earlier.
2. Soak soy beans overnight for better taste.
3. Cut mushrooms into half.
4. Soy milk to cover mushroom and spirals. Be careful to the heat when pouring the soy milk.
5. Add salt in the loaf pan may bring out the taste.
6. Use water bath for oven cooking.
7. Flip the materials half way during oven cooking. Be careful to the heat when flip.
A. Make thick Soy Milk.
1. Soak the soy beans overnight.
2. Wash the soaked soy beans.
3. Put the soy beans into the soy milk maker.
4. Add 1 litre of water into the soy milk maker.
5. Close the lid.
6. Plug the power.
7. Choose “Premium soy milk”.
8. Press “Start”.
9. Thick soy milk will be ready in half an hour.
B. Oven cooking.
1. Preheat oven to 180 degree.
2. Wash the mushrooms and cut them into half.
3. Put the mushrooms into two loaf pans. 100 gram mushrooms each pan.
4. Add wholemeal spirals.
5. Add thick soy milk from Procedure A into the loaf pan. Soy milk to cover the mushrooms and spirals.
6. Add salt. 1 tea spoon to each loaf pan.
7. Add vegan cheese Parmesano. 1 pinch to each loaf pan.
8. Give them a stir.
9. Cover the pan with foil.
10. Use water bath tray to hold both loaf pans.
11. Put the whole bath tray into the oven.
12. Bake for 35 minutes.
13. Flip the mushrooms and spirals half way during oven cooking.
14. In 35 minutes, take the tray out.
C. Serve
1. Transfer mushrooms and spirals into a bowl.
2. Scoop the sauce from the loaf pan on top.
3. Enjoy.
