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Young leg with shiitake mushrooms, cooked in apple juice

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Ingredients for 3 servings:

  • 700 g boneless young leg(s)
  • 220 g shiitake mushroom(s)
  • 40 g morels, black, dried
  • Water for soaking
  • 2 m.-sized onion(s)
  • 5 cm ginger, sliced
  • 1 red chili pepper(s), cut into rings
  • 2 tbsp coconut oil
  • 1 liter apple juice
  • e.g. salt and pepper
  • n. B. cornstarch

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

from the pressure cooker

Soak the morels in water for at least 2 hours, then cut them into bite-sized pieces along with the onions and shiitake mushrooms. Slice the ginger and chili pepper into rings. Heat the coconut oil in a pressure cooker. Brown the meat on all sides, then remove. Brown all the other ingredients in the oil and add the meat. Then deglaze with the apple juice. Cook in the pressure cooker for 40 minutes. Season with salt and pepper, if desired. Thicken with cornstarch if necessary.

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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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