Žampionová omáčka s vejcem

Today´s recipe will show, through cognitive procedures, how we can count on particular food traits and make a dish that can be tasty and can provide interesting insight into its possible use.

The thing is not that I have nothing to do or that I enjoy describing things in details, however, I hope to sow little seeds of understanding that will lead to the process of deeper knowledge in the future.

I´m not going to promise things you can expect from the recipe. First let´s focus on its preparation, which is traditionally not any difficult. The ingredients are not all traditional, however, they are fairly easily accessible so it´s going to be all but the detective work.


We cook wholemeal pasta with spirulina in salty water which will take max 10 minutes (regarded that they are not made from hard wheat, the amount of gluten isn´t high which can be considered a first big advantage). At the same time we boil eggs hard, which takes the same time.

While cooking we chop clean champignons into pieces, we do the same with an onion and both ingredients will be stewed on olive oil under the lid for about 10 minutes (the longer we cook mushrooms, the better digestible they are – although they contain fibre which is undigestible, longer heating softens the celulose walls and our digestive tract can thus more easily use the nutrients).

After that we add solamyl mixed in water. Once the whole mixture gets thicker in a couple of seconds, we put it aside the cooker and cool it down. When the dish is warm, we add miso paste melted in warm water with a little of soya sauce and leave to stand still for 2 or 3 minutes.

Bon appetite

We serve this dish together with mung beans sprouts and cress sprouts, I couldn´t do without these (I wouldn´t eat a bit of the dish :-)

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Vlastnosti receptu

  1. From the point of view of nutrients, we have quite balanced ratio of macronutrients. Proteins are present in eggs, saccharides are in pasta, fats both in pasta and eggs.

  2. As far as the energy intake is concerned, this dish is everyting but a caloric bomb, so it can be cosidered reducing.

  3. Orthodox macrobiotics would shake their heads in disagreement above this recipe. They wouldn´t like the extreme jang tendency and difficult digestibility, they would prefer whole grains of wheat instead of pasta.

  4. Eggs have pretty high specific-dynamic action, thus they are difficult to digest. This needs to be taken into account when deciding when and under what conditions we want to eat this tastie. I would definitely recommend not to have this dish in this composition short before higher physical activity, I would probably hesitate to have it even in late evening times due to unnecessary stomach burden.

  5. Let´s stop in sportspeople for a while - if you exercise late in the evening and you prefer anaerobic activites after which the body longs for higher amount of proteins, I wouldn´t be scared of having this tastie in the evening.

  6. This recipe has thermal level around the neutral values.

  7. As for the acid base effect it is a typical acidifying dish.

Odemkněte si tento recept

Po odemknutí se zobrazí seznam ingrediencí a postup přípravy receptu.

Doba přípravy

15 minutes

Přibližná cena

30 CZK / one portion


Hlavní chody

Vhodné pro

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