New Year's Eve has always been synonymous with culinary tradition, but who says you can't innovate while maintaining elegance and flavor? We present to you a completely vegan menu that blends the sophistication of mushrooms with the most prestigious international culinary traditions. A culinary journey that will surprise you, where the stars are rare and exquisite mushrooms, skillfully paired to create an unforgettable feast.
Appetizers
Enoki Tartare with Japanese-style Avocado
Ingredients (for 4 people):
- 300g Enoki mushrooms
- 2 ripe avocados
- 30ml soy sauce
- 15ml sesame oil
- 1 lime
- Wasabi to taste
- Black sesame seeds
Preparation:
Finely chop the raw Enoki mushrooms. Mash the avocado and mix it with lime juice. Combine the mushrooms with the avocado, add the soy sauce and sesame oil. Form small timbales and garnish with wasabi and black sesame seeds.
Pleurotus Mille-feuille French Style
Ingredients (for 4 people):
- 400g Pleurotus mushrooms
- 2 sheets of phyllo pastry
- 100g cashew cream
- Herbes de Provence
- Extra virgin olive oil
- Salt and pepper
Preparation:
Cook the Pleurotus slices with Herbes de Provence. Cook the phyllo pastry and cut it into squares. Alternate layers of pastry, mushrooms, and flavored cashew cream.
Main Courses
Matsutake Ramen
Ingredients (for 4 people):
- 200g Matsutake mushrooms
- 400g buckwheat noodles
- 2L vegetable dashi broth
- 100g pak choi
- Nori seaweed
- Spring onion
- Ginger
Preparation:
Prepare the broth with vegetable dashi, ginger, and sliced Matsutake mushrooms. Cook the noodles separately. Assemble with blanched pak choi, nori seaweed, and spring onion.
Porcini Mushroom and Black Truffle Risotto
Ingredients (for 4 people):
- 320g Carnaroli rice
- 300g fresh porcini mushrooms
- Black truffle
- 1 shallot
- White wine
- Vegetable broth
- Cashew cream
Preparation:
Toast the rice with the shallot, deglaze with wine. Add the porcini mushrooms and cook with the broth. Stir in cashew cream and finish with black truffle shavings.
Second Courses
Portobello Wellington
Ingredients (for 4 people):
- 4 large Portobello mushrooms
- Vegan puff pastry
- 200g spinach
- Mushroom pâté
- Dijon mustard
- Aromatic herbs
Preparation:
Marinate the Portobello mushrooms with herbs and mustard. Wrap in spinach and mushroom pâté, then in the pastry. Bake at 200°C for 25 minutes.
Caramelized Nameko Maki
Ingredients (for 4 people):
- 300g Nameko mushrooms
- Sushi rice
- Nori seaweed
- Teriyaki sauce
- Avocado
- Cucumber
Preparation:
Caramelize the Nameko mushrooms with teriyaki sauce. Prepare the sushi with rice, avocado, and cucumber. Finish with caramelized mushrooms on the outside.
Desserts
Cordyceps Mushroom Tiramisu
Ingredients (for 4 people):
- 200g cashew cream
- Strong coffee
- Vegan biscuits
- Cordyceps powder
- Unsweetened cocoa
- Maple syrup
Preparation:
Prepare the cream with cashews, maple syrup, and Cordyceps powder. Alternate layers of coffee-soaked biscuits and cream. Decorate with cocoa.
Tremella Mushroom Pavlova
Ingredients (for 4 people):
- Aquafaba from 2 cans of chickpeas
- 200g sugar
- Tremella fuciformis mushrooms
- Mixed berries
- Coconut cream
Preparation:
Whip the aquafaba with sugar, bake at 100°C for 2 hours. Prepare a jelly with Tremella. Assemble with coconut cream and mixed berries.
A Plant-Based New Year
This menu demonstrates how vegan cuisine can reach unexpected heights of sophistication, thanks to the creative use of exquisite mushrooms and international techniques. A feast that will surprise even the most discerning palates, proving that plant-based cuisine is not only ethical but can also be highly gourmet and innovative. May your New Year's Eve be filled with taste and sustainability!