John Myers
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Braised Chestnuts – Boletus
The perfect braised chestnuts – boletus recipe with a picture and simple step-by-step instructions.
mushrooms
- 800 g Chestnut boletus ready to cook, collected yourself
- 30 g Oil: sun + olive
- 60 g Bacon
- 2 piece Small red onions
- 6 piece Young thyme sprigs
- 6 piece Sea salt from the mill
- 6 piece Black pepper from the mill
- 6 piece Mushroom seasoning
Salt potatoes
- 300 g 12 St. Drillinge
- Water or vegetable broth
- Salt
preparation
- We collected approx. 2 kg of small chestnut boletus. It’s a good mushroom season right now. I dried the smallest, firm and dry mushrooms. Clean the mushrooms with a knife, kitchen brush and damp kitchen paper and cut into bite-sized pieces. I left the young, light-colored tubes, removed the olive-yellow to olive-green tubes, and peeled, halved and sliced the onions. Peel triplets and add to water. Dice the bacon. Rinse the thyme sprigs and spin dry. Prepare the remaining ingredients.
preparation
- Heat the oil moderately in a saucepan, leave out the bacon in it, add the onions and sauté, add the mushrooms in portions and fry them, stir every now and then and add the sprigs of thyme to the saucepan. Stir in the spices and let sizzle with the lid on for about 10 minutes, if necessary add a tablespoon of water. Season again to taste. In the meantime, cook the boiled potatoes.
Serving
- Arrange the mushrooms with the boiled potatoes decoratively on preheated dinner plates and enjoy “full of chestnuts”. By the way, this is our favorite mushroom dish!
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