Shiitake à feira (vegan Galician style octopus)
This is a very simple recipe that needs very few ingredients, is very quick to make and has a delicate, delicious taste of the sea.
Mushrooms á feira are a cruelty-free version of a traditional tapa from Galicia: pulpo á feira, or Galician-style octopus.
Octopuses are animals that turn out to be exceptional once you get to know them. Besides being one of the oldest species on the planet (far older than the dinosaurs), the octopus is all heart, quite literally, since it has three hearts: two of them pump blood to its arms (where two-thirds of its neurons are found), and the third pumps it to the rest of its organs.
Another unusual feature of octopuses is that their blood is blue because of its high copper content, which enables them to live in habitats where temperatures and oxygen levels are very low. And speaking of colors, it has recently been discovered that octopuses change color while they sleep, which scientists link to their ability to dream and, therefore, to retain information in the short and long term. This color change apparently comes from an involuntary activation of their camouflage system, since when octopuses are frightened and afraid, they use their ink to hide.
Octopuses are also very special in the way they move, as they can do so in up to three different ways: walking along the seabed, swimming, or jetting themselves along at high speed.
As we can see, octopuses are fascinating and highly intelligent animals (they are the most intelligent invertebrates and can even use tools), and with this recipe full of irresistible contrasts we can protect this endearing animal so that it can go on living and amazing us.
This mushrooms á feira recipe is rich in fiber, carotenoids, omega-9 fatty acids, carbohydrates, vitamins A, C, K and B-group vitamins (B1, B2, B3, B5 and B6); sulfur, calcium, copper, phosphorus, iron, magnesium, manganese, potassium, selenium, silicon, iodine and zinc.
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- Step 1Wash the mushrooms and dry them with a clean cotton cloth, being careful not to break them. Set aside.
- Step 2Wash the potato and put water to boil in a saucepan. When the water boils, add the potato and let it cook for 20 minutes. When it is soft (prick it with a fork), remove from the heat, take out the potato and let it cool.
- Step 3We heat water in a pot and, when it comes to a boil, we add 1 nori seaweed sheet and let it boil over medium heat for 10 minutes. After this time, we strain the water and heat it again without the seaweed.
- Step 4Add the mushrooms to the pot and let cook for 10 minutes over medium heat.
- Step 5After this time, remove from the heat and place the mushrooms in a drainer until they cool.
- Step 6While the mushrooms cool, heat 1/4 nori seaweed sheet in a dry pan for 5 minutes, stirring to prevent burning. Once crisp, grind it in a food processor until very fine and set aside.
- Step 7Once the potato has cooled, peel it, slice it into rounds 0.5 cm, and cover the bottom of the serving dish with them. Once the potatoes are evenly arranged, cut the mushrooms into small pieces with scissors and place them on top of the potatoes.
- Step 8Sprinkle some nori seaweed, some sweet paprika and some coarse salt, drizzle everything with a little olive oil, and serve.