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Mushroom ragout with green asparagus
Ragout of mushrooms, forest mushroom broth, dairy spreading chive light with green asparagus and baked potato slices.
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Ingredients
Directions
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Heat the oil in a large frying pan and fry the potato slices in 10 min. Golden brown on medium heat. Change regularly.
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Meanwhile cut the woody bottom (3 cm) of the asparagus. Cut the mushrooms into quarters.
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Heat the butter in a skillet and fry the asparagus and mushrooms for 6 minutes on a high heat.
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Crumble the bouillon tablet above and add the dairy spread and thyme.
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Let it simmer for 5 minutes with the lid on the pan. Scoop occasionally.
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Serve the ragout with the potato slices.
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Nutrition
570Calories
Sodium38% DV923mg
Fat52% DV34g
Protein22% DV11g
Carbs17% DV50g
Fiber28% DV7g
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