John Myers
Contents
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Ingredients
Spicy forest mushroom pan.
- 250 g / collected, cleaned and frozen even in autumn 2019 Forest mushrooms *)
- Porcini mushrooms, chestnuts, goat lip
- 100 g 1 Onion
- 2 piece Garlic cloves
- 1 Piece the size of a walnut Ginger
- ½ red chilli pepper
- 50 g Ham cubes
- 1 tbsp Butter
- 1 tbsp Sunflower oil
- 150 ml Cooking cream
- 50 ml Milk
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 1 tbsp Sweet soy sauce
- 1 tsp Mild curry powder
- 1 tbsp Cut fresh parsley
Coriander jacket potatoes:
- 450 g / here 10 pieces Small, waxy potatoes
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
- 1 tbsp Butter
- 2 Tbsp / coriander cut Cut coriander
- 2 big pinches Coarse sea salt from the mill
Serve:
- 2 * ½ vine tomatoes for garnish
Instructions
Spicy forest mushroom pan:
- Peel and dice the onion. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Heat butter (1 tbsp) with sunflower oil (1 tbsp) in a pan, add the onion cubes with the garlic clove cubes, ginger cubes and chilli pepper cubes and sauté / stir fry. Add the frozen forest mushrooms and stir-fry. Add the ham cubes (50 g) and deglaze / pour over the cooking cream (150 ml) and milk (50 ml). Season with sweet soy sauce (1 tbsp), mild curry powder (1 teaspoon), coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches). Fold in the parsley (1 tbsp) and simmer / reduce everything for a few minutes until everything becomes a little thick.
Coriander jacket potatoes:
- Wash the potatoes, boil them in salted water (1 teaspoon salt), ground with turmeric (1 teaspoon) and whole caraway seeds (1 teaspoon) for about 20 minutes, drain, rinse and peel off. Heat butter (1 tbsp) with cut coriander in a pan, add the jacket potatoes, fry the pan while moving the pan and finally season with coarse sea salt from the mill (2 big pinches).
Serve:
- Serve a spicy forest mushroom pan with coriander jacket potatoes, each garnished with half a vine tomato.
