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Mushroom cake with tomato salad
 
 
4 ServingsPTM20 min

Mushroom cake with tomato salad


Tartini with mushroom gravy, potatoes and tomatoes

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Directions

  1. Cut the red onion into wafer-thin rings, the mushrooms into wedges and the vine tomatoes into slices. Press 2 cloves of garlic.
  2. Spoon the red onion with the white wine vinegar.
  3. Heat the oil in a frying pan and fry the potato slices until golden brown and crispy in 15 minutes.
  4. 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.
  5. Remove the tartar from the pan and let the meat rest in aluminum foil for 5 minutes.
  6. 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.
  7. Add 100 ml of water, salt and (freshly ground) pepper to taste and stir the baking from the bottom.
  8. Place the tomato on a dish and spread the marinated onion with the moisture over it.
  9. Sprinkle with salt and (freshly ground) pepper and drip a little oil.
  10. Serve the tarttails with the mushroom gravy and the potatoes and add the tomato salad.


Nutrition

420Calories
Sodium8% DV185mg
Fat29% DV19g
Protein58% DV29g
Carbs11% DV33g
Fiber8% DV2g

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