Fruits & Veggies Monday/Leeks, white beans, King Oyster 🍌🍑🌿🍍🍓

I wish you all a nice Monday and a good start to the new week!

Today I have a wonderful bean - leek - mushroom recipe for you. 🍄

Delicious, low in calories and practically fat-free - King Oyster Mushroom are a feast for all figure and health-conscious connoisseurs. King Oyster Mushroom have vitamins B3 and B5, which are good for the nervous system. King Oyster Mushroom also contribute a thick portion of protein to the daily protein requirement, which makes them particularly interesting for all vegetarians and vegans who rely on protein-rich meat substitutes. Favorable for figure, intestines and long satiety: Already 200 grams of King Oyster Mushroom provide half of the daily recommended amount of fiber of 30 grams.

As pure cultivated mushrooms, king oyster mushroom contain no heavy metals or radioactive substances. Conventional breeders, however, often use fungicides and insecticides to keep the substrate on which the king oyster mushroom grow germ-free. If you want to avoid such substances, it is better to use herb mushrooms from organic farming.

Of course, king oyster mushroom also taste great in a mushroom pan as well as in vegetable dishes, soups, risotto, hearty crepes or in a salad.

King Oyster Mushroom also be enjoyed raw like porcini mushrooms - for example, thinly sliced with vinegar and oil as carpaccio or in a salad.

Ingredients for 2 people

• 1 stick of leek
• salt, pepper
• 1 shallot
• 2 tablespoons of olive oil
• 25 g cooked white beans
• 500 ml vegetable broth
• 1 bay leaf, some thyme
• 1 large clove of garlic
• approx. 500 g King Oyster Mushroom
• 25 g butter vegan
• juice and zest of 1 lemon (untreated zest)
• parsley

Preparation

Remove the green from the leek and fry the white leek in olive oil, add the thyme and cook in the oven at 200 ° C for about 15-20 minutes.

Halve a King Oyster Mushroom and cut into a diamond shape. The halved mushrooms on the cut surface in a little oil fry and cook together with the leeks in the oven for another 10 minutes.

Once the leek is tender, remove it and let it cool. Remove the outermost layer of the leek and finely chop the inside with salt and pepper to taste.

Cut the green leek, shallot, garlic and the remaining mushrooms into fine cubes and sweat in a little olive oil. Pour in vegetable broth, add the beans, bay leaf and thyme and let simmer for about 20 minutes.

As soon as the broth has almost evaporated, add the finely chopped parsley, lemon zest, lemon juice and butter. Season with salt and pepper.

Spread the beans on the plates, place a spoonful of leek and a halved mushroom on each and serve.

I am delighted to be back in this great competition from @lenasveganliving today, hosted by @plantstoplanks. Thank you for this wonderful idea fruitsandveggiesmonday!