Shiitake à feira (vegan Galician style octopus)
This recipe is a very simple recipe that needs very few ingredients, is very quick to make and has a delicate and delicious taste of the sea.
Mushrooms à feira are a cruelty-free version of a traditional tapa of Galicia: the octopus á feira or Galician octopus.
Octopuses are animals that, when known, are exceptional. In addition to being one of the oldest species on the planet (much more than dinosaurs), the octopus is an animal that is wholehearted, and it has three hearts: two of them are responsible for transporting blood to their arms ( where 2/3 of its neurons are found), and the other is responsible for transporting it to the rest of its organs.
Another unique feature of octopuses is that their blood is blue due to the high copper content, which allows them to live in habitats where temperatures and oxygen levels are very low. And continuing with its peculiarities in terms of colors, it has recently been discovered that octopuses change color while they sleep, which scientists relate to their ability to dream, and therefore, to retain information in the short and long term. It seems that this color change would be due to an involuntary activation of their camouflage system, since when octopuses are scared and afraid, they use their ink to hide.
Octopuses are also very special in their way of moving, as they can do so in three different ways: walking along the seabed, swimming or propelling at high speed.
As we can see, octopuses are fascinating and very intelligent animals (they are the most intelligent invertebrates and they know how to use even tools), and with this recipe of irresistible contrasts we can protect this endearing animal so it can continue to live and amaze us.
This feira mushroom recipe is rich in fiber , carotenoids , omega 9 fatty acids, carbohydrates , vitamins A , C , K and group B ( 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 put water to heat in a pot and, when it boils, boil 1 nori seaweed sheet and let it boil over medium heat for 10 minutes. After this time, 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 are cooling, heat 1/4 nori seaweed sheet in an oil-free pan for 5 minutes, turning it over so that it does not burn. When it is crispy, we pass it through a grinder until it is very well ground and we reserve.
- Step 7When the potato has cooled, peel it, cut it into 0.5 cm slices and cover with them the bottom of the dish in which the mushrooms will be served. Once the potatoes are evenly placed, cut the mushrooms with scissors into not very large pieces and place them over the potatoes.
- Step 8Sprinkle some nori seaweed, some sweet paprika and some coarse salt, drizzle everything with a little olive oil, and serve.