John Myers
Contents
show
Mushrooms: Funghi Alla Toscana
The perfect mushrooms: funghi alla toscana recipe with a picture and simple step-by-step instructions.
the mushrooms
- 500 g Fresh mixed mushrooms, e.g. mushrooms, chanterelles, oyster mushrooms, king oyster mushrooms
- 1 bunch Chopped parsley
- 1 piece Lemon fruit juice
- 6 piece Garlic cloves
- 2 tablespoon Tomato paste concentrated three times
- 5 tablespoon Extra virgin olive oil
- 1 teaspoon Butter
- Salt and pepper
the bacon hash browns
- 6 piece Potatoes waxy, great
- 1 piece Onion
- 100 g Smoked bundle
- 2 piece Rosemary sprigs, fresh
- Black pepper from the mill
the mushrooms
- Thoroughly clean the mushrooms, cut into thin slices and drizzle with a little lemon juice. Peel the garlic and cut into fine slices.
- Heat the oil in a pan and briefly fry the mushrooms in portions. Remove and set aside.
- Preheat the pipe to 200 degrees.
- Melt the butter in the pan, add the garlic and chopped parsley and fry gently. Add tomato paste and remaining lemon juice and season with salt and pepper.
- Put the fried mushrooms in the pan and mix in thoroughly. Season again to taste. Put the mushroom mixture in a baking dish and cook in the oven for about 10 minutes.
the bacon hash browns
- Peel and roughly grate the potatoes, peel and finely dice the onion. Also cut the bacon into small cubes. Finely chop fresh rosemary needles. Mix everything in a bowl and add a little pepper. Salting is not necessary because the bacon is already sufficiently salted. I seared the bacon rinds in step 4. (see image)
- Heat plenty of clarified butter in a pan suitable for the pipe (e.g. Emma) and press the potato mixture firmly into it. Fry until it starts to smell.
- Place the roast pan under the grill and leave it in the oven until the surface begins to take on color.
- Arrange the rosti with mushrooms on preheated plates and garnish with a little parsley.
Facebook Comments