Mushroom and Whole Wheat Dip

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This dip is more like a cheese spread and is an ideal companion of your sandwiches in the breakfast. It's rich in fiber that is extremely useful for keeping your digestive tract in a good and healthy condition. I've used button mushrooms in this recipe that can be combined with sweet potatoes to give a more creamy touch to the dip. This dip should be consumed within 2 days after it is prepared. More adventurous people can also experiment with oats or barley to replace the whole wheat. Truffle oil is one of the important ingredients of this dip and should be kept as it is in the ingredients list. This nourishing dip should be made in the winter season and should be given to kids on a daily basis.

Mushroom And Whole Wheat Dip With Truffle OilNutritious Wheat and Mushroom Dip
Mushroom and Whole Wheat Dip
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Fulfilling mushroom and wheat dip

Do try this easy-to-make dip recipe made from whole wheat and fresh mushroom that contains aromatic and flavorful ingredients ideal for using as a spread.

Preparation Time: 20 minutes
Cooking time: 30 minutes
Servings: 6

Ingredients:
  • 3 cups whole wheat
  • 200 gm button mushrooms
  • 1 tsp truffle oil
  • 1/4 tsp mustard paste
  • 1/4 tsp white pepper powder
  • 1 tsp poppy seeds paste
  • 2 tsp semolina
  • 2 tsp oats
  • coriander for garnishing
  • 2 tsp extra virgin olive oil
  • salt to taste

Instructions:

  1. Soak wheat and oats in the water overnight.
  2. Drain all the water and let them dry for about 3 hours to remove all the moisture.
  3. Grind both wheat and oats together in a blender.
  4. Heat 1 tsp olive oil in a shallow frying pan.
  5. Chop mushrooms into small pieces and saute them for about 3 to 4 minutes.
  6. Grind them into a fine paste with some water.
  7. Take a cooking bowl and heat 1 tsp olive oil.
  8. Add mustard paste and stir fry for about 1 minute.
  9. Add semolina and saute for about a minute.
  10. Add wheat and oats paste with 2 cups of water.
  11. Add truffle oil, poppy seeds paste, mushroom paste, white pepper powder and salt.
  12. Stir continuously on low flame till the water is reduced.
  13. Garnish with chopped coriander and serve with toasts or sandwiches.

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