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Mushrooms: Funghi Alla Toscana

5 from 7 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 239 kcal

Ingredients
 

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

Instructions
 

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.

Nutrition

Serving: 100gCalories: 239kcalCarbohydrates: 3.6gProtein: 3.3gFat: 23.5g
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Written by John Myers

Professional Chef with 25 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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