John Myers
Triplets with Porcini Mushroom Ragout
The perfect triplets with porcini mushroom ragout recipe with a picture and simple step-by-step instructions.
- 400 g Triplets (small potatoes / first harvest from our own garden!)
- 1 tsp Salt
- 400 g Cleaned and cut porcini mushrooms (found on 2.9.15 in the Hildesheim forest!)
- 1 Onion approx. 100 g
- 2 tbsp Butter
- 100 ml Chicken broth (1 teaspoon instant)
- 4 tbsp Creme fraiche Cheese
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 1 Strong splash of lemon juice
- 4 Red pointed pepper rings
- 4 Slices of cucumber
- Peel and wash the potatoes, cook in salted water (1 teaspoon) for about 20 minutes and drain. Clean / brush the porcini mushrooms and cut into pieces. Peel and dice the onion. Heat butter (2 tbsp) in a pan, fry the onion cubes vigorously / stir-fry, add the cut porcini mushrooms and fry / stir-fry for 1–2 minutes. Deglaze / pour in the chicken stock (100 ml), add crème fraîche (4 tbsp) and reduce / reduce a little. Season well with salt, pepper and a strong splash of lemon juice / season to taste. Serve triplets with porcini mushroom ragout, garnished with pointed pepper rings and cucumber slices.
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