Filter
Reset
Sort ByRelevance
AMY EWING
Crumble of chestnut mushrooms
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Start with the crumble. Mix all necessary ingredients by hand into a crumbly dough and put it in the refrigerator.
-
Cross the to or halve the vine tomatoes. Heat 2 tablespoons of olive oil and fry the onion 1-2 minutes. Add the tomatoes and cook for 2-3 minutes. Remove from the pan in a low ovenproof dish.
-
Preheat the oven grill. Add the rest of the olive oil and fry the chestnut mushrooms for about 2 minutes at a high setting.
-
Sprinkle with the herbs, salt and pepper and spread them over the tomatoes. Sprinkle with the crumble.
-
Do not place the dish too close to the oven grill for about 10 minutes until it is golden brown.
-
Delicious with a tomato-fennel salad.
-
35 minMain dishgreen pepper, Red pepper, garlic, fresh parsley, fresh coriander, cumin seed, dried oregano, dried rosemary, olive oil, salt, pepper, Red onion, Red wine vinegar, pork chop, mustard, butter and olive oil for baking, potatoes, coarse sea salt,pork chop with mojo of joke and rené pluijm
-
85 minMain dishfresh dill, sugar, salmon fillets, mustard, White wine vinegar, sunflower oil, shallot, new potatoes, garden peas, green kidney beans, silver onion, sea salt,gravad lax à la minute with vegetables
-
45 minMain dishgarlic, onion, curry powder, sambal oelek, traditional olive oil, chicken drumsticks, sticking potato, dried laurel leaves, tap water, fresh green beans,masala chicken with beans
-
20 minMain disholive oil, onion, garlic, Red pepper, tomato cubes, ravioli with cheese from the cooling, grated cheese,ravioli in tomato-pepper sauce
Nutrition
820Calories
Sodium0% DV0g
Fat95% DV62g
Protein44% DV22g
Carbs14% DV41g
Fiber0% DV0g
Loved it