Today I present you with a new recipe from my left-over collection: vegetable crepes with grilled wild garlic portobello. What portobello mushrooms? I met them for the first time in London, near famous Portobello Road in Notting Hill. In many cafes and restaurants there was a lot of Portobello dishes on the menu, which was completely unknown to me at the time. But what exactly is a portobello mushroom?
Despite its spectacular name, which makes me think of Italian gourmet cuisine, fine wines or a picturesque fishing village called Portobello, “the beautiful harbor” in southern Italy, there is no particular type of mushroom behind it. It’s just an oversized version of the regular mushroom we have in most supermarkets in Germany. It’s the brown mushroom’s big brother. The size ratio is something like a sombrero and a cowboy hat. The brim is a little wider, the taste is the same.
In Germany, the delicious portobello’s are unfortunately not so common in supermarkets. Therefore: If you don’t have any at hand, just use normal brown mushrooms, they will also be fine for the recipe. I was just in a mood to experiment and wanted to bring a piece of Notting Hill, London and Portobello Road Market to our kitchen. The same applies to the bear’s garlic pesto. If the bear’s garlic season is over when you read this article, just exchange it for basil pesto.
Veggie Crepes with Bear’s Garlic Portobellos – The Preparation
The mushrooms are nicely rubbed with garlic and oil and then grilled in the oven at 200!C/392°F. Meanwhile, you prepare the vegetables, the pesto and the crepes. Sounds like a lot, but you’ll see, everything is done in no time. And then you have a creative, filling meal.
I recently made a discovery for pesto that will definitely not be a new discovery for many of you: the cup shredder that you screw or click under the hand blender. Wow! I love it! You put all the ingredients directly into it, make sure that there is enough oil or liquid inside so that everything can be whipped up nicely. All YOU have to do is push a button.
But now: Curtain up for the Veggie Crepes with Bear’s Garlic Portobellos!Print
A light and creative vegan dinner!
4 portobello mushrooms or large brown mushrooms
2 cloves of garlic
6 small carrots
1 tbsp apple cider vinegar (or other vinegar of your choice)
3 tbsp avocado oil (avocado oil is relatively tasteless)
1 tbsp dill
300 ml of water
2 tbsp chives
4 tbsp buckwheat flour
2 tbsp psyllium husk
2 pinches of salt
Bear’s Garlic Pesto
1/2 bunch of wild garlic
100 ml of olive oil
1 pinch of salt
1 tbsp cashew nuts
- Preheat oven to 220°C/392°F grill setting. Clean the portobello mushrooms, rub them with grated garlic, salt and pepper. Rub each mushroom with about 1 tablespoon of olive oil or avocado oil.
- Arrange the mushrooms in a casserole dish and grill for 30 minutes in the upper third of the oven. Turn once after 15 mins.
- For the cucumber salad, wash the cucumber and cut into wafer-thin slices. Salt and set aside for 30 minutes while the mushrooms are in the oven.
- Finely dice zucchini and carrots, sear them in a pan, then simmer for about 10 minutes on a low temperature.
- Meanwhile, wash the wild garlic, pat dry, chop roughly, whisk with olive oil, salt, pepper, cashew nuts and yeast in a high-performance blender or with a hand blender to a smooth pesto.
- Whisk the ingredients for the crepe dough well and heat a tbsp of avocado oil in a normal size pan and pour in half of the batter for one pancake (evenly distribute the batter like they do it in the crepe stall at the Christmas market) and bake.
- Now take the mushrooms out of the oven and let them cool a bit. Add dill, vinegar, salt and pepper to the cucumbers and mix well.
- When both crepes are ready, arrange them on a plate, fill them with the sautéed vegetable cubes, fill the mushrooms with some bear’s garlic pesto and arrange them with the crepes and the cucumber salad.