John Myers
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Stir-fry: Chanterelle and Tomato Pan
The perfect stir-fry: chanterelle and tomato pan recipe with a picture and simple step-by-step instructions.
Chanterelle and tomato pan
- 3 tbsp Pickled tomato oil
- 15 g Onion white
- 125 g Fresh chanterelles
- 200 g Tomatoes red fresh
- 4 piece Tomatoes dried in oil
liquid
- 100 ml Red wine lovely
Spices
- 0,25 tsp Poultry grill salt
- 1 tsp Colorful pepper
- 1 tsp Rosemary needles
decoration
- 0,5 tsp Balsamic cream
preparation
- Peel the onion and chop it finely … Clean the mushrooms and roughly cut them into pieces … Wash the tomatoes, remove the stalk and cut into quarters … Remove the oil from the dried tomatoes and cut into small pieces … Wash the rosemary branch (s), remove the needles and coarsely chop
Cook
- Heat the oil in a pan … fry the onion and mushroom pieces for approx. 5 minutes … add the tomato quarters, bring to the boil and remove any loose skin (approx. 7 minutes) … deglaze with 30 ml of red wine and simmer for approx. 2 minutes let … add 70 ml red wine with sun-dried tomatoes and spices and simmer gently for about 5 minutes
Serve
- Put the chanterelle tomatoes on a flat plate. Pan with balsamic cream and enjoy with wholegrain rolls and a glass of red wine (“Black girl grape – Merlot”)
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