John Myers
Fried Porcini Mushrooms
The perfect fried porcini mushrooms recipe with a picture and simple step-by-step instructions.
- 400 g Medium-Sized porcini mushrooms (collected in the forest / 10/2020)
- 260 g 2 Tomaten
- 1 Knoblauchzehe
- 50 g Diced cate ham
- 2 tbsp Butter
- 2 tbsp Sunflower oil
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 1 tsp Ankerkraut mushroom pan *)
- 2 tbsp Finely chopped lamb’s lettuce
- 2 piece Lamb’S lettuce for garnish
- 2 piece Mini tomatoes for garnish
- Baguette or bread roll
- Clean / brush the porcini mushrooms and cut into slices. Remove the stem from the tomatoes, cut across them in a cross shape and scald with boiling water. Let it take effect, quench, peel off and dice. Peel and finely dice the garlic clove. Heat butter (2 tbsp) and sunflower oil (2 tbsp) in a pan, add garlic clove cubes and ham cubes and sauté / stir fry. Add the sliced porcini mushrooms and fry them, turning them carefully over and over again. Season with coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches) and mushroom pan *) from ANKERKRAUT (1 teaspoon). Add / fold in the diced tomatoes and cut lamb’s lettuce and continue to fry / cook for a few more minutes. Divide the fried porcini mushrooms on 2 plates and garnish with lamb’s lettuce and tomato halves, serve. Baguette or bread rolls are enough. *) Composition of ANKERKRAUT mushroom pan: sea salt, tomato chips (tomato, corn starch), garlic, sweet paprika, parsley, rosemary, celery, oregano, marjoram, coriander seeds, thyme, lemon peel, allspice, fenugreek seeds
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