John Myers
Porcini Mushrooms with Bavette Turrets
The perfect porcini mushrooms with bavette turrets recipe with a picture and simple step-by-step instructions.
- 400 g Fresh boletus mushrooms
- 1 tbsp Sesame oil
- 1 bunch Spring onions fresh
- 150 g Cooking cream
- 150 g Bavette n 13
- Coarse salt from the mill
- Coarse pepper
- Clean the stone mushrooms with a brush or kitchen paper … then cut into slices … Wash the spring onions, shake dry, clean and cut into thin rolls (save a few for decoration).
- Bring the salted pasta water to the boil and cook the Bavette until bite-proof according to the instructions on the packet … drain and drain.
- Heat the oil in a non-stick pan … sauté the spring onions until translucent … add the porcini mushrooms and fry for about 5-7 minutes over a medium heat …. season with salt and pepper … pour the cream, bring to the boil and then turn off the stove.
- I cooked the Bavette noodles so that they were ready at the same time as the mushroom sauce.
- Using a fork and spoon, turn the turrets out of the Bavette and place on a plate …. Add the porcini mushroom sauce and sprinkle with the remaining leek rolls. Good Appetite
- If you prefer it as pasta, you can of course mix in the noodles … I prefer it separately!
Facebook Comments