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Colorful vegetable pan with oyster mushrooms

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Ingredients for 2 servings:

  • 100 g oyster mushrooms
  • 2 carrots
  • 1 m.-large zucchini
  • 1 stalk(s) leek
  • 1 cup crème fraîche
  • 200 ml vegetable stock
  • some sauce thickener
  • salt and pepper
  • ½ bunch chives
  • Oil (olive oil), for frying

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Slice the leek into thin rings, wash, and lightly fry in olive oil. Slice the peeled carrots and zucchini into thin rings and fry them. After about 5 minutes, add the thinly sliced ​​oyster mushrooms and deglaze with the vegetable stock. Simmer gently until the vegetables are al dente. Stir in the crème fraîche to create a creamy sauce, thickening slightly with a thickener if desired. Season well with salt and pepper, and finally sprinkle over the finely chopped chives. Goes well with pasta or rice, but also makes a savory pancake filling!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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