2 servings; 10 min preparation; 15 min cooking time.
If you are expecting vegan guests for dinner, I have the perfect entrée for you. It’s a beautiful combination of flavors and colors that will surprise your guests. Let’s not forget that the dish is super healthy and completely vegan.
It’s not that I’m obsessed with vegan food, but I know how difficult it is to cook for someone who does not consume any animal products. Besides healthy food is my favorite, so I never miss a chance to try something new, low-fat and allergy-free.
The health benefits of mushrooms are not to underestimate. They are full of fiber, vitamins and antioxidants. Including more mushrooms in your diet could reduce the risk of cancer and diabetes, lower your blood sugar and help regulating your blood pressure. Besides that the selenium found in mushrooms stimulates the immune system.
- 250 g chestnut mushrooms, chopped
- 1 avocado, small brunoise
- 10 g fresh parsley, minced
- 1 tsp dry thyme
- 1 tbsp balsamic vinegar
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1 tsp tabasco
- 1 tbsp lime juice
- 1 tbsp coconut oil or olive oil
- 3-4 cherry tomatoes
Heat olive in a pan over medium heat. Add the chopped mushrooms. Stir for 3 to 4 minutes. Add the thyme, salt and pepper. Drizzle the balsamic vinegar. Stir for 5 to 10 min. The mushrooms should be caramelized, but not burned.
Just before you take them from the heat, add the half of the minced parsley. Take the mushrooms from the heat and place them on a sheet of kitchen paper to absorb the extra oil.
Cut the avocado in small brunoise. Mix with the lime juice. Add the other half of the fresh minced parsley. Season with salt and pepper.
Use a kitchen ring to make the terrine. Put the half of the mushrooms on the bottom of the ring. Press well so that there are no holes. Place one half of the chopped avocado on top. Press again. Make the terrine smooth on top. Repeat the same with the other half.
Drizzle tabasco on top of the terrine. If you don’t like spicy food, leave the tabasco out.
Cut the cherry tomatoes in half or in slices. Decorate the terrine with the tomatoes and minced parsley. Enjoy!