Preparation time: 15 minutes
You will need: kitchen paper | knife | cutting board | bowls | whisk | stove | pan | fork
- 150 g oyster mushrooms
- 120 g chickpea flour
- 300 ml almond drink
- 1 pck. baking powder
- 80 ml olive oil
- 40 g watercress
- 1 avocado
- 2 tablespoons balsamic vinegar
Clean the oyster mushrooms with a paper towel. Finely dice 1 mushroom and cut remaining mushrooms lengthwise into strips. Mix chickpea flour, 200ml almond drink and baking powder in a bowl and season with salt and pepper. Fold in diced oyster mushroom.
Heat half of the oil in a pan and fry dough in it in batches to make 4 blinis, about 3 minutes on both sides. Heat remaining oil in a frying pan and fry oyster mushrooms in it for 4-5 minutes on all sides. Season with salt and pepper.
Wash watercress, shake dry and pluck. For the avocado cream, halve and pit avocado. Mash flesh in a bowl with remaining almond drink and vinegar with a fork and season with salt. Arrange blinis with oyster mushrooms and avocado cream and garnish with cress.
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