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Origin: Italy
Mushroom and zucchini mousse
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This is a homemade vegetable mousse that fits perfect as a starter. It is easy to make and will impress your guest. It is best to use small white mushrooms which makes a wonderful taste combination together with the zucchini.

Ingredient List for 4 servings:
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500 gr white mushrooms
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1 Onion
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1 Zucchini
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1 bouquet Parsley
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2 Egg whites
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1 pinch Salt
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1 pinch Pepper
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1 tablespoon Butter
Oven temperature:
180 degrees Celsius
Instructions:
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Cut the mushrooms and the onion in small strips.
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Cut the parsley and the zucchini in small pieces.
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Fry the onion in butter in a frying pan, add the mushrooms, parsley and the zucchini.
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Add one inch each of the salt and the pepper.
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Cook it all together and lower the heat and add the broth. Cook away the liquid.
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Mash everything together and let it cool down.
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Mix the egg whites to a firm foam and mix it slowly together with the vegetables.
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Start the oven at 180 degrees Celsius.
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Divide the mousse in 4 forms and place the forms in a bigger form.
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Add boiling water in the bigger form so it covers almost to the edges of the small forms.
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Place in the middle of the oven for 45 minutes.
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Take out the mousse and turn them up side down on a plate and serve them together with a salad on the side.
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