HOUSE OF ASIA
See the recipe
Roasted parsley hummus with shitake mushrooms and toasted sesame seeds
Try our twist on classic hummus! The addition of shiitake mushrooms adds a rich flavor, while coconut milk creates a creamy consistency. Enjoy!
Ingredients
- 400 ml coconut milk 5-7%
- 50 gr shiitake mushrooms
- 1 teaspoon sesame oil
- 3 tsp sesame roasted
- 2 tsp soy sauce to taste
- 2 tsp tahini paste QF
- 5 large parsley roots, cut into pieces
- 2 teaspoons of vegetable oil
- 1 onion, cut into feathers
- 1 small bunch of cilantro
- 1 small bunch of parsley, finely chopped
- 1 small chili pepper, finely chopped
- Salt and freshly ground pepper to taste
A method of preparing
- Preheat the oven to 180°C. Line a baking sheet with baking paper, then arrange the parsley pieces on top. Bake until tender.
- Pour water into a bowl and soak the shiitake mushrooms for 30 minutes, then slice them. Heat oil in a pan and fry the sliced mushrooms and onion. Set aside on a paper towel to drain.
- Place the roasted parsley in a bowl and pour in the coconut milk. Blend with an immersion blender, then season to taste with tahini paste, sesame oil, chili powder, soy sauce, salt, and pepper.
- Sprinkle the finished hummus with fried mushrooms with onion, sesame seeds, parsley and cilantro.
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