Anna lives in a very small village in the countryside. In autumn they have theier annual meeting, which took place at their home. All the neighboring farmers came and after the official part, sandwiches and drinks are very welcome.
Good that I had time to bake bread that day and that there is always enough self-made things for topping the bread. With all the eatable flowers and little veggis growing in the garden a „meatless bread variant“ compleated my colorful snack-plate. I have created a bread spread made from three very spermidine-rich ingredients: mushrooms, red lentils and sunflower seeds. Served on spermidine-rich wholemeal bread, the healthy breads were liked by the neighbors and could compete with the bacon and salmi bread in terms of taste.
The mushrooms used were chanterelles from the last walk in the forest and shiitake mushrooms from our own tree trunks in the garden. But also other mushrooms like king oyster mushrooms or champignons can be used to make the spread.
- 200 g red lentils
- 100 g mushrooms
- 1 onion small
- 50 g sunflower seeds
- Salt pepper
- 2 tbsp oil
Cook the lentils in lightly salted water according to the instructions, then puree. Fry the finely chopped onion in oil until golden. Then add the finely chopped mushrooms and continue frying until the mushrooms are cooked through. Chop / mix the sunflower seeds. Chop the parsley and marjoram. Mix everything and season with salt and pepper. The spreas goes well with whole grain bread.