John Myers
Ingredients for 2 servings:
- 300 g Maultasche(n), cut into strips, from the day before or from the refrigerated section
- 200 g green beans
- 1 large carrot(s)
- 1 small onion(s)
- 200 g mushrooms, brown
- 1 spring onion(s)
- Olive oil for frying
- salt and pepper
- some tarragon
- some cress for serving
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes
as leftovers or with Maultaschen from the refrigerated section
Trim the green beans, removing both ends, wash them, and steam them in a pot with a steamer for 15 minutes until tender. Peel the carrot, slice them thinly, and add them to the pot with the beans for the last 5 minutes. Dice the onion, trim the mushrooms and slice them thinly, and wash the spring onion and slice them into rings. Heat a little olive oil in a large pan or wok and fry the onion until golden brown. Add the sliced mushrooms and fry until nicely browned. Add the Maultaschen strips, beans, carrot, and spring onion and fry for about 3 minutes over medium-high heat, stirring the pan frequently. Season the dish with salt, pepper, and tarragon. Finally, add a little water to the pan, just enough to cover the bottom, and stir to loosen any sediment. Let the liquid reduce briefly. Serve the autumnal Maultaschen pan sprinkled with cress. A green salad goes well with it.
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