John Myers
Oyster Mushrooms with Carrots
The perfect oyster mushrooms with carrots recipe with a picture and simple step-by-step instructions.
- 200 g Oyster mushrooms
- 2 Carrots big
- 1 Red onion
- 1 toe Fresh garlic
- 1 tbsp Fresh smooth parsley
- 1 tsp Rosemary
- 2 tbsp Rapeseed oil
- 150 ml Riesling
- 1 tbsp Herb butter
- Salt
- Pepper from the grinder
- Peel the carrots, onion and garlic
- Cut half of the onion into thin half rings, dice the rest.
- Chop the garlic, grind the rosemary and roughly chop the parsley.
- Depending on the size, the mushrooms are cut into strips or only halved.
- First stir the mushrooms with the onion rings with oil in a wok. Put out a little wine just before it burns. Add rosemary.
- Pull the mushrooms to the edge, add the garlic, remaining onions and carrots.
- Wait briefly until the temperature is right again, then pour the rest of the white wine into the wok. It should be overcooked.
- Add parsley and herb butter, mix everything and season with salt and pepper.
- Just add a baguette or toast, rice is also possible, of course.
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