Filter
Reset
Sort ByRelevance
CANDIE GRAHAM
Mushroom ragout with herb butter
Try something different? Then try this mushroom ragout with herb butter
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Make a tapenade for the bread by finely chopping the black olives and mixing them with 1 uncooked and diced beef tomato, and 1 chopped shallot.
-
Brush the mushrooms clean and cut into slices or strips. Divide the leeks into small rings.
-
Heat the oil and stir-fry the mushrooms and leeks for 2 minutes.
-
Add the mushroom soup.
-
Add no or very little water, because the soup forms the sauce.
-
Heat the mass while stirring.
-
Crumble the cheese and melt it in the sauce.
-
Stir in the curry powder.
-
If necessary, dilute the ragout with a little milk or coffee cream.
-
Roast the slices of bread.
-
Sprinkle the ragout with chives.
-
Serve the bread with the butter and the tapenade.
Blogs that might be interesting
-
10 minAppetizerlimes, Red pepper, mayonnaise, fresh coriander, Thai fish sauce, avocado, lettuce, cocktail shrimp,shrimp-lime cocktail
-
25 minAppetizerfeta, Red onion, fresh dill, fresh fresh mint, olive oil lemon, grilled red peppers in a pot, ground cumin, smoked paprika, Red pepper, garlic, nocellara olives rosemary-pepper, extra virgin olive oil,mezze with feta
-
35 minLunchfrozen puff pastry, butter, avocado, lemon juice, cress, smoked salmon, olive oil, lime juice, lemon juice, basil, basil leaves,salmon avocado pastry with basil dressing
-
30 minAppetizereggplant, lemon, fresh mint, ripe avocado, creme fraiche, olive oil, pomegranate seeds,grilled eggplant with avocado cream
Nutrition
795Calories
Sodium0% DV0g
Fat85% DV55g
Protein38% DV19g
Carbs19% DV56g
Fiber0% DV0g
Loved it