The Befana, a traditional figure of the Italian Epiphany, surprises us this year with a completely vegan menu rich in mushrooms! An innovative lunch that combines the tradition of the holiday with modern environmental awareness. Let's discover together how to prepare a complete, tasty, and animal-friendly menu, where mushrooms are the undisputed stars of every course.
Appetizer: porcini mushroom carpaccio with arugula
Ingredients (for 4 people):
- 400g of fresh porcini mushrooms
- 200g of arugula
- Juice of 1 lemon
- 4 tablespoons of extra virgin olive oil
- Salt and pepper to taste
- Toasted almond flakes
Preparation:
Gently clean the mushrooms with a damp cloth. Slice them thinly with a mandoline. Arrange them on a serving plate, season with oil, lemon, salt, and pepper. Let marinate for 30 minutes. Add the arugula and almond flakes before serving.
Main Course: mixed mushroom risotto
Ingredients (for 4 people):
- 320g of Carnaroli rice
- 500g of mixed mushrooms (pleurotus, pioppini, shiitake)
- 1 onion
- 1/2 glass of white wine
- Vegetable broth as needed
- Fresh parsley
- Extra virgin olive oil
- Salt and pepper to taste
Preparation:
Clean and slice the mushrooms. Sauté the chopped onion in oil, add the mushrooms and cook for 5 minutes. Toast the rice, deglaze with wine. Add the broth gradually. At the end of cooking, stir in a drizzle of oil and chopped parsley.
Second Course: mushroom and lentil loaf
Ingredients (for 4 people):
- 300g of cooked lentils
- 400g of champignon mushrooms
- 100g of breadcrumbs
- 1 onion
- 2 cloves of garlic
- Parsley
- Salt and pepper to taste
- Extra virgin olive oil
Preparation:
Finely chop the mushrooms and sauté them with onion and garlic. Blend the lentils, combine the mushrooms, breadcrumbs, and spices. Form a loaf, brush with oil, and bake in the oven at 180°C for 40 minutes.
Dessert: shiitake mushroom and chocolate mousse
Ingredients (for 4 people):
- 200g of vegan dark chocolate
- 30g of shiitake mushroom powder
- 400ml of soy milk
- 100g of brown sugar
- 20g of cornstarch
- Cocoa powder for decoration
Preparation:
Heat the milk with sugar and shiitake powder. Add the cornstarch and cook until thickened. Add the dark chocolate and stir until completely melted. Pour into cups and chill in the refrigerator for 4 hours. Decorate with cocoa powder.
A versatile cuisine, just like the Befana!
This menu demonstrates how vegan cuisine can be surprising, creative, and full of flavors. Mushrooms, with their bold taste and versatility, allowed us to create a complete and original lunch, perfect for celebrating the Epiphany in an innovative and sustainable way. This year, the Befana brings not only sweets but also a breath of awareness and respect for our planet!