John Myers
Roasted Red-footed Boletus …
The perfect roasted red-footed boletus … recipe with a picture and simple step-by-step instructions.
- 400 g Xerocomellus
- 20 g Branded butter
- 1 tablespoon Ham cubes
- 1 small Diced onion
- Black pepper from the mill
- Salt
- 1 kl. bunch Chopped parsley
- Clean the mushrooms with a brush or a damp cloth (please do not “wash”) and then cut the larger specimens into thick slices – the smaller ones may remain whole.
- Leave the butter in a pan and sauté the ham cubes gently, add the onion cubes and the mushrooms and fry over medium heat, turning several times, until the mushrooms turn golden brown.
- Now season with salt and pepper, increase the heat a little and let everything sizzle again vigorously under “Pan”. Serve sprinkled with parsley.
- I served it with simple spaghetti and a quick breaded turkey schnitzel … that was a festive menu to say goodbye to the mushroom season.
Facebook Comments