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I must confess, that I am not a big fan of Christmas fairs. The booths are often not that interesting, crowds of people are pressing through alleys and they all want the same: eating something and have hot wine. This explains the amount of booths offering hot wine, bratwurst and fried fish. While I love eating and drinking I need a little more. When there are booths with arts and crafts and it is really cold, I like to visit a Christmas fair after all. Often those kind of fairs charge the entrance, which I find reasonable.
Being between all these animal dishes I can’t help myself but thinking about that absurdity that on the “feast of love” there is so much suffering. That’s why I rather stand by crêpes, maroon and mushroom booths. Although also these dishes aren’t cruelty free hence the eggs, and dairy. So: Make your own stuff! You can easily make crêpes without eggs or milk and the garlic sauce for the mushrooms is made from non-dairy curd instead of crème fraîche.
I wish you much fun trying this recipe and enjoy!
Have a wonderful, contemplative Christmas!
- 250 g (8.8 oz) brown mushrooms
- 1/2 small onion
- 1 clove garlic
- 50 ml (3 tbsp) water
- 1 - 2 tbsp oil
- 1/4 tsp herbs de Provence
- 1/4 tsp paprika
- 120 g (4.2 oz) soy curd - or drained, unsweetened soy yoghurt
- 2 tbsp oil
- 1 small clove garlic
- 1/2 tsp herbs de Provence
- 1/4 tsp salt
- 1 pinch black pepper
- Make the sauce first. Press the garlic and combine all ingredients until smooth.
- Clean the mushrooms and cut off the stems. Chop or slice the onion and peel the garlic clove. Take the blade of the knife to crush the garlic clove. Heat a deep pan until really hot and add the mushrooms and the water. Sauté the mushrooms until the water vaporized and the mushrooms shrank a little. Then add the rest of the ingredients and fry for 5 - 10 minutes, depending on the mushroom's size.
- Pour the mushrooms in a bowl and add the garlic sauce on top. Serve with bread.