Ingredients:

• 200g of fresh Shimeji mushrooms

• 1 tablespoon (10g) of finely chopped chives

• 2 tablespoons (soup) of soy (naturally fermented, glutamate-free)

• 1 tablespoon of MCT

• 1 spoon (coffee) of turmeric powder

• Cayenne Pepper to Taste

• Salt to Taste

• 3 medium sweet potatoes (300g)

• 2 sachets (4g) of SIMFORT®

• 2 finely chopped garlic cloves (10g)

• 1 teaspoon (5ml) of extra virgin olive oil

• Salt (preferably from the Himalayas) to taste

• ½ cup (tea) (50g) of chopped walnuts
  

Preparation mode:

• Wash and peel the potatoes. Cut into slices and cook until soft;

• In the meantime, chop the mushrooms and sauté them in a pan with the garlic and the MCT, then add the turmeric, pepper and chives, finally, the soy sauce and stir slowly, let it sauté for another 2 minutes. Reserve;

• Whisk the walnuts in the processor with 1 tablespoon of water until they become a pasty dough and incorporate them into the filling, making a single paste;

• In a bowl, place the SIMFORT®, add the salt, olive oil, garlic and rosemary. Mash the boiled potatoes and gradually add the mixture of SIMFORT® until the mass becomes homogeneous;

• Grease a small, removable bottom mold with olive oil and line it with potato dough;

• Spread the shimeji mixture with the walnuts over the top. Heat in an oven at medium temperature for 10 minutes and serve.

Chef's tip: Add 5 g of ginger to make the recipe spicier.

Tip from Vitafor: Add a measuring spoon of ISOFORT® WPI Taste NEUTRAL in the dough and increase the protein intake of the recipe.

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