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Roll out the shortcrust pastry into molds and refrigerate to rest.
Clean and peel the mushrooms, cook them in a pan with extra virgin olive oil over high heat until it will be reabsorbed all their water, add salt, add the garlic powder and parsley.
Jump even 1 minute and let cool.
In a food processor put mushrooms and start chopping, add the soy ricotta and remaining ingredients except poppy seeds.
Chop until it becomes a smooth cream.
Resume the molds already lined with shortcrust pastry, prick well the bottom and fill with the stuffing, sprinkle with poppy seeds and bake in a preheated oven at 190° C for 25-30 minutes.
Serve warm or cold.
Thanks to Laura Paolella - VeganOfficina PREPARAZIONE: 60 minuti COTTURA: 25/30 minuti PRONTA IN: 1 ora e 25 minuti
Thanks to Laura Paolella - VeganOfficina
PREPARAZIONE: 60 minuti
COTTURA: 25/30 minuti
PRONTA IN: 1 ora e 25 minuti