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Mushroom cake with tomato salad
Tartini with mushroom gravy, potatoes and tomatoes
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Ingredients
Directions
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Cut the red onion into wafer-thin rings, the mushrooms into wedges and the vine tomatoes into slices. Press 2 cloves of garlic.
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Spoon the red onion with the white wine vinegar.
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Heat the oil in a frying pan and fry the potato slices until golden brown and crispy in 15 minutes.
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Heat the oil in a frying pan and fry the tarttails golden brown in 3-4 minutes and red or rosé from the inside to taste.
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Remove the tartar from the pan and let the meat rest in aluminum foil for 5 minutes.
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Fry the mushrooms in the cooking fat for 4 minutes until they turn brown. Fry the garlic on a medium-high heat for 1 minute without discolouring.
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Add 100 ml of water, salt and (freshly ground) pepper to taste and stir the baking from the bottom.
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Place the tomato on a dish and spread the marinated onion with the moisture over it.
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Sprinkle with salt and (freshly ground) pepper and drip a little oil.
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Serve the tarttails with the mushroom gravy and the potatoes and add the tomato salad.
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Nutrition
420Calories
Sodium8% DV185mg
Fat29% DV19g
Protein58% DV29g
Carbs11% DV33g
Fiber8% DV2g
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