Filter
Reset
Sort ByRelevance
Sjc
Mushroom ragout with green asparagus
Ragout of mushrooms, forest mushroom broth, dairy spreading chive light with green asparagus and baked potato slices.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oil in a large frying pan and fry the potato slices in 10 min. Golden brown on medium heat. Change regularly.
-
Meanwhile cut the woody bottom (3 cm) of the asparagus. Cut the mushrooms into quarters.
-
Heat the butter in a skillet and fry the asparagus and mushrooms for 6 minutes on a high heat.
-
Crumble the bouillon tablet above and add the dairy spread and thyme.
-
Let it simmer for 5 minutes with the lid on the pan. Scoop occasionally.
-
Serve the ragout with the potato slices.
Blogs that might be interesting
-
20 minMain dishlettuce, Elstar apple, bunch onion, unsalted butter, minicrills, wheat flour, sliptong fillet, honey mustard dressing,sliptong with fried mini-circles -
15 minMain dishunpolished rice, butter or margarine, vegetarian balls, creme fraiche, Dijon mustard, onion, Broccoli, olive oil,broccoli with mustard cream -
17 minMain dishhalf-to-half-chopped, rusk, paprika, curry powder, semi-skimmed coffee milk, meat spices, aroma, peanut oil,meatballs from erik van loo -
55 minMain dishbolcourgette, shallot, mushroom melange, unsalted butter, wheat flour, forest mushroom tablet, forest mushroom fond, fresh cream, fresh tagliatelle, dried nutmeg, medium oranges, dried oregano,bolcourgette with pasta and mushroom ragout
Nutrition
570Calories
Sodium38% DV923mg
Fat52% DV34g
Protein22% DV11g
Carbs17% DV50g
Fiber28% DV7g
Loved it
more