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Velvet caps with Brazil nuts

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Ingredients for 2 servings:

  • 200 g mushrooms (velvet caps)
  • 1 small onion(s), diced
  • 20 g Brazil nuts, chopped
  • 3 tomatoes, dried, in oil
  • 1 tsp clarified butter
  • 4 cl hazelnut liqueur (Frangelico)
  • 150 g sour cream
  • 1 tbsp fish sauce
  • n. B. Pfeffer

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Finely dice the onions and chop the nuts. First, sauté the onions and nuts in a pan. Add the mushrooms and very finely chopped tomatoes and simmer. Deglaze with the liqueur and add the cream. Reduce and season with fish sauce and pepper.

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Written by John Myers

Professional Chef with 29 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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