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Triplets with Porcini Mushroom Ragout

5 from 7 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 412 kcal

Ingredients
 

  • 400 g Potatoes (triplets)
  • 1 tsp Salt
  • 400 g Cleaned and cut porcini mushrooms
  • 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

Instructions
 

  • 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.

Nutrition

Serving: 100gCalories: 412kcalCarbohydrates: 1.7gProtein: 1.8gFat: 44.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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