“Gourmet Vegan German Snack: Aromatic Mushroom Pretzel Bites with Herb-Infused Cashew Cheese”

Allergens

Wheat, Nuts

Ingredients

• 2 cups warm water (110°F)
• 2 tsp sugar
• 2 1/4 tsp active dry yeast
• 5 cups all
• purpose flour
• 1 tbsp salt
• 3 tbsp olive oil
• 1 cup porcini mushrooms, finely chopped
• 1 cup shiitake mushrooms, finely chopped
• 2 cups warm water (110°F) for dough rising
• 1 cup raw cashews, soaked in hot water for 30 minutes
• 2 tbsp nutritional yeast
• 1/4 cup fresh chives, finely chopped
• 1/4 cup fresh parsley, finely chopped
• Salt and pepper to taste
• Olive oil for frying

Instructions

1. In a large bowl, combine warm water, sugar, and yeast. Stir until dissolved, then let sit for 5 minutes to activate the yeast.
2. Add flour and salt to the activated yeast mixture. Mix using a wooden spoon or your hands until a shaggy dough forms.
3. Gradually add olive oil while kneading the dough until it becomes smooth and elastic. This may take about 10 minutes.
4. Divide the dough into two equal portions. Roll out each portion on a floured surface to form a long snake like shape, about 1 inch in diameter. Cut the shapes into bite sized pieces.
5. In a large pot, bring water to a rolling boil. Drop pretzel bites one by one into the boiling water and cook for 30 seconds per side. Remove with a slotted spoon and let them drain on a wire rack.
6. Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper and arrange pretzel bites on it, leaving space between each for even cooking. Bake for 13 15 minutes or until golden brown.
7. While the pretzels are baking, prepare the herb infused cashew cheese by blending soaked cashews, nutritional yeast, chives, parsley, salt, and pepper in a high speed blender until creamy. Adjust seasoning as needed.
8. Heat olive oil in a small saucepan over medium heat. Sauté finely chopped porcini and shiitake mushrooms until tender and fragrant. Season with salt and pepper to taste.
9. Once the pretzels are baked, serve immediately with a dollop of herb infused cashew cheese and a spoonful of sautéed mushrooms on top.

Chef’s Insight

The key to achieving the perfect texture for these pretzel bites is to boil them before baking, which helps create a crispy exterior and soft interior.

Notes

Be sure to let the pretzel bites cool slightly before handling them, as they will be hot and soft after boiling. - Customize the herb-infused cashew cheese with different herbs based on your preferences or what's available in your region.