Ingredients

Adjust Servings:

	50 g rapeseed oil
	300 g diced onions
	400 g button mushrooms

	40 g crushed garlic
	100 g tomato paste
	2 l water
	40 g vegetable bouillon powder (no gluten or cellery)
	40 g Dijon mustard
	10 g sugar
	8 g paprika powder
	5 g crushed black pepper
	2 g dried thyme
	1 g bay leaf

	1000 g pulled oats Nyhtökaura, unseasoned
	3 dl oat cooking cream 15% gluten free
	150 g diced pickled cucumber

	80 g corn starch

Nutritional information

393,77 kJ / 94,11 kcal

Energy

3,80 g

Fat

0,49 g

Saturated fat

5,84 g

Carbohydrates

1,14 g

Fiber

8,37 g

Protein

0,89 g

Salt

Pulled oats and mushroom stew

Ingredients

50 g rapeseed oil
300 g diced onions
400 g button mushrooms
40 g crushed garlic
100 g tomato paste
2 l water
40 g vegetable bouillon powder (no gluten or cellery)
40 g Dijon mustard
10 g sugar
8 g paprika powder
5 g crushed black pepper
2 g dried thyme
1 g bay leaf
1000 g pulled oats
Nyhtökaura, unseasoned
3 dl oat cooking cream 15% gluten free
150 g diced pickled cucumber
80 g corn starch

Directions

Portion size: 200 grams
Yield from 20 portion recipe: 4.000 kg

Vegan

Allergens: pea, mustard
Menu labels: Lactose-Free, Dairy-Free, Gluten-Free, Vegan, Contains garlic, Contains allergens

Carbon footprint per portion (stew 200 g and mashed potatoes 250 g): 0.2 kg CO2-eq.

Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.

Instructions

Slice the mushrooms. Saute the onions and mushrooms in the oil until they take on some colour. Add the garlic, tomato paste, water, vegetable bouillon powder and seasonings. Simmer for approximately 5 minutes. Add the pulled oats, oat cooking cream and diced pickles and bring to a boil. Taste to check the flavour. Avoid cooking too long so that the pulled oats don’t break apart.

Serve with boiled or mashed potatoes.

Does your kitchen use the cold preparation method? The cold preparation recipe for the pulled oats and mushroom stew can be found here.