Champignons

Welcome Autumn! Who isn’t thinking of mushrooms?

Some of you can understand my joy and enthusiasm for this really special season. I was born in Novemer when the leaves falls down and the light is magical. I love forest walks and cooking warm stews as well as light candles when we have dinner. It is a magical time.

My hubby felt totally in love with mushrooms. And I? I love to cook simple meals during the week to have a good meal on hand at my lunch time as well as cooking simple meals at the weekend to spend more time with my hubby, friends, family and my cats. Sometimes I spend more time in my kitchen but at the moment I feel a bit empty and I enjoy cooking some easier stuff. This ragout is made within 10 min. You only need to let the dough prove for the oven-baked yeast buns. If you don’t want to spend time with these buns you can easily eat this ragout with pasta or rice.

I highly recommend to use the bay leaves because they add a heavenly taste. Bay leaves are full of flavor and they are often used in the kitchen.

Enjoy vegetarian

This mushroom recipe isn’t vegan and I don’t recommend any vegan changing because I didn’t cooked a vegan version of this meal. I use butter in this recipe. I really love butter. I often use coconut oil instead. It is much more healthy and also delicious in many meals. But I need the butter flavor in these buns and in the ragout as well. My hubby and I eat a mix of vegan and vegetarian and we are very happy with this kind of life. We both don’t want to “hurt” animals. I am sure a vegan diet is the best to protect animals but I am not on the point I can change my diet completely so I doesn’t. Changing need to be happen free from stress. It need to be happen from the inside. Maybe the time will come or not. We will see.

Special humans can change the world!

In someone’s eyes people who fight for their considered opinion are too extremely. But I think the world need people like this to open eyes and hearts. People who fight for their visions and ideas get hurt often but they don’t stop fighting. And the win fights! I am not that kind of person. I don’t have the energy to speak loud and use my voice. My idea is to share my way to life on this blog and Instagram. But there are some others out there who have a louder voice than me. One person is James.

I’m following this inspiring soul on Instagram for a while. You find him here: Instagram: @jamesaspey & http://www.jamesaspey.com.au. He was diagnosed with leukaemia when he was 17 and he changed his life and he “speaks loud”. Loud about animal suffer. To be honest. Anybody needs to do this. That‘s the way people start to think about their life and their diet. Like me. I read an article from PETA and became a vegetarian in 2009. One of the best decisions I ever made.

But no matter if you a non-vegetarian, vegetarian or vegan. You can only make your own change. Whatever you want! You need to feel good with your own decisions.

Recipe
10 minutes mushroom ragout with oven-baked yeast buns

Serve 4

For the buns

200g spelt flour
150g whole spelt flour
25g fresh yeast
150ml lukewarm milk
1 tsp sugar (I use coconut sugar)
1 tsp salt
2 organic eggs
60g butter
40g liquid butter for coating

1 ring tin

For the mushroom ragout

2-4 tbsp butter
500g brown champignons
2 onions
1 garlic glove
1 tbsp spelt flour
400ml vegetable broth
200ml whipping cream
2 bay leaves (important!)
1 bunch of fresh parsley, chopped

Preparation oven-baked yeast buns

1. Add flour in a big bowl and push a pit in the middle of the flour.
2. Mix yeast with 70ml lukewarm milk and add 1 tsp sugar.
3. Throw in the yeast liquid over the flour.
4. Cover and let rest 10 minutes.
5. After resting add 1 tsp salt and stir in the 60 ml milk as well.
6. Beat at medium speed of electric mixer.
7. Add 60g soft butter and 2 organic eggs and knead until dough is smooth and elastic.
8. Cover and let rest 40 minutes.
9. Divide dough into 20 equal pieces; shape into balls.
10. Place in greased ring thin.
11. Brush with additional melted butter.
12. Cover and let rise in warm for 15 minutes.
13. Bake in preheated 200 degrees F oven for 20 minutes or until done.
14. Remove from pan.
15. Serve warm.

Preparation 10 minutes mushroom ragout

1. Quarter Champignons.
2. Slice onions.
3. Cube garlic glove.
4. Heat the butter over high heat and fry the champignons until they starts to get brown.
5. Add onions and garlic and fry for 2 more minutes.
6. Sprinkle with 2 tbsp butter and 1 tbsp flour.
7. Fry 1-2 minutes.
8. Deglaze with vegetable broth.
9. Add by leaves.
10. Let simmer for 5 minutes.
11. Stir in whipped cream and chopped parsley.
12. Taste with salt and pepper.
13. Enjoy!

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FAVORITES OF THE WEEK

I meet a young girl. Lyndsey. She is running a wonderful blog and baked this “Honey Pumpkin Pie with maple toasted pecans”. OMG!

Dearna already published her Editing Guides for all who are interested to learn more about using Lightroom.
I’m using them and I am so satisfied! More information: Food Photography Guides

James Aspey, a 29 year old vegan from Australia protect animals 24 hours a day.
He was diagnosed with leukaemia when he was 17 years old and changed his life.
He is such a great inspiration for all who like to learn more about veganism: James.

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