John Myers
Gourmet Porcini Mushroom Pan
The perfect gourmet porcini mushroom pan recipe with a picture and simple step-by-step instructions.
- 500 g Fresh boletus
- 50 g 2 kleine Zwiebeln
- 5 g 2 kleine Knoblauchzehen
- 2 tbsp Butter
- 2 tbsp Sunflower oil
- 4 tbsp Seltzer water
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 0,5 tsp Ankerkraut mushroom pan *)
- 4 tbsp Cooking cream
- 1 small cup Finely chopped parsley
- 2 Discs Whole grain bread
- Butter
- Coarse sea salt from the mill
- Clean the stone mushrooms and cut them into small pieces. Peel and finely dice onions and garlic cloves. Heat the butter (2 tbsp) and sunflower oil (2 tbsp) in a pan, fry the onion cubes with the garlic clove cubes vigorously. Add the sliced porcini mushrooms and fry with them. Add seltzer water (4 tbsp) and season with coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches) and ANKERKRAUT *) mushroom pan (½ teaspoon). Let everything simmer / fry for 8-10 minutes. The liquid should almost completely boil off. Finally add / fold in the cooking cream (4 tbsp) and the chopped parsley (1 cup). Divide the gourmet porcini mushroom pan on 2 plates and serve with whole grain butter brood.
- *) Composition of ANKERKRAUT mushroom pan: sea salt, tomato chips (tomato, corn starch), garlic, sweet paprika,
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