John Myers
Forest Mushroom Pan with Farmer’s Butter Bread
The perfect forest mushroom pan with farmer’s butter bread recipe with a picture and simple step-by-step instructions.
- 400 g Forest mushrooms (even collected in the Harz region / goat lip, chestnuts and porcini mushrooms
- 2 Onions approx. 200 g
- 3 tbsp Sunflower oil
- 1 tbsp Butter
- 6 big pinches Coarse sea salt from the mill
- 6 big pinches Colorful pepper from the mill
- 4 Stalk Parsley
- Farmers bread
- Butter
- Salt
- Carefully clean the forest mushrooms (be careful not to wash them!) And cut into small pieces. Peel and dice the onions. Heat sunflower oil (3 tbsp) and butter in a pan and stir-fry the onion cubes vigorously. Add the cut mushrooms and sauté / stir-fry for about 5 – 6 minutes. Finally, season with coarse sea salt from the mill (6 big pinches) and colored pepper from the mill (6 big pinches) and serve with parsley and salt. Serve with farmhouse bread, butter and salt.
Facebook Comments