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Wild mushroom pan

updated

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Ingredients for 2 servings:

  • 600 g wild mushrooms, frozen
  • 1 bunch of spring onions
  • 3 shallots
  • 2 cloves garlic
  • 100 g herb butter
  • a few sprigs of fresh parsley
  • some salt and pepper from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegetarian, healthy

Wash, trim, and slice the spring onions into rings. Peel the shallots and garlic, coarsely chopping the shallots and finely chopping the garlic. Wash the parsley, remove the stalks, and finely chop. Gently heat the herb butter in a pan and sauté the shallots and spring onions. Now add the frozen mushrooms and simmer until the mushrooms have released enough liquid. This will make a fine sauce, which you can thicken with a little sour cream, but this is not necessary. Add the garlic, season with salt and pepper, and simmer for a few more minutes. Serve with the parsley on top. Mashed potatoes go very well with this.

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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.

Mandorle Morbide

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