John Myers
Porcini Mushroom Pan
The perfect porcini mushroom pan recipe with a picture and simple step-by-step instructions.
- 600 g Porcini mushrooms (collected today / in stores currently: approx. € 4.90 for 100 g
- 100 g 2 Zwiebeln
- 10 g 1 große Knoblauchzehe
- 2 tbsp Butter
- 2 tbsp Sunflower oil
- 2 tbsp Cream
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 tsp Ankerkraut mushroom pan *)
- 2 tbsp Finely chopped parsley
- 2 * ½ Strauchtomate zum Garnieren
- Farmers bread
- Butter
- Salt
- Clean, brush and chop mushrooms. Peel and dice the onions. Peel the garlic clove and dice finely. Heat butter (2 tbsp) and sunflower oil (2 tbsp) in a pan, fry the onion cubes with the garlic clove cubes in them, add the cut porcini mushrooms and stir-fry with them. Add the cream (2 tbsp) and season with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and mushroom pan spice from ANKER-KRAUT *). Fold in the chopped parsley (2 tbsp) and let everything simmer for about 10 minutes, sliding the pan back and forth over and over again – garnish with half a tomato each serving. Serve with farmhouse bread, butter and salt. *) Composition of ANKERKRAUT mushroom pan: sea salt, tomato chips (tomato, corn starch), garlic, sweet paprika, parsley, rosemary, celery, oregano, marjoram, coriander seeds, thyme, lemon peel, allspice, fenugreek seeds
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