Mushroom ball with green vegetables
Also try this delicious mushroom ball with green vegetables
- 4 little roll off bread
- 4 party roll
- 25 gram deep frozen garden beans
- 25 gram frozen pea
- 50 gram haricots verts halved
- 2 tablespoon olive oil
- 2 tablespoon peanut oil
- 1 shallot shredded
- 1 clove garlic shredded
- 50 gram shiitake in strips, wiped clean
- Tablespoon fresh thyme minced meat
- Teaspoon dried thyme
- 1 dash White wine
- 1 dash cooking cream
- 40 gram arugula
- 40 gram lamb's lettuce
Bake the rolls according to the instructions on the package.
Blanch the broad beans, pour them off and rub off the skins (double tops).
Blanch the peas and haricots verts.
Heat the oil, fry the shallot and the garlic, add the shiitakes and the thyme and cook for 2 minutes.
Scoop the vegetables through, heat briefly and finish with salt and pepper, the white wine or the cream.
Cut the buns from the buns, drain them with a pointed spoon and fill them with the vegetable-mushroom mixture.
Serve the bread rolls on a bed of arugula or lamb's lettuce.
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