Cook with yeast - for example mushroom spread
... no, no, not baked. Cooked!
Vegetarians will know them, the wonderful spreads with yeast.
Also for me it was unusual and new. But surprisingly tasty, what you can spell everything there.
Maybe this mushroom spread:
Finely chop 1 onion and about 100 g mushrooms. Sweat in about 25g butter or margarine, sauté. Add herbs - parsley, oregano - fresh or dried and add another 25 g butter or margarine and melt.
1 cube of yeast is now dissolved in 250 ml vegetable stock.
Dust 4 tablespoons of flour over the vegetables, stir, deglaze with the yeast broth and bring to a boil.
That's it! If you want to have the spread fine, you can now mix finely with the blender.
Put the mass in a glass and keep covered in the refrigerator.
How long? Three days approximately.
Of course you can also use other vegetables instead of mushrooms. You can also garlic with the onions. One option is to simply take milk instead of vegetable broth.
Depending on the vegetables, the most varied flavorings are suitable. Horseradish e.g. to beetroot. Mustard can be used, soy sauce, Worcestershire sauce ...
Also vinegar or lemon, if the last kick is lacking in taste.
Be brave, try and enjoy.
