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
-
100 minAppetizerunsalted butter, bread mix white, Roquefort blue veal cheese 52, onion, dried thyme, wheat flour, balsamic vinegar, vegetable stock of tablet,cheese bread with onion soup
-
10 minAppetizerwhite casino bread, roasted red peppers in pot, green olives without seeds, dairy spread 3 peppers, fresh chives,spicy toast with dairy spread
-
25 minAppetizershallot, butter, liquid baking product, Red wine, meat broth from tablet, mixed mushroom, olive oil, smoked bacon cubes, garlic, balsamic vinegar, mixed leaf lettuce, spring / forest onion, parsley,salad with forest mushrooms and candied shallots
-
15 minAppetizerrucola lettuce, avocado, tomato, Tsar fillet, capers, mayonnaise, grated spicy cheese, lemon juice,salad with salmon and cheese dressing
Nutrition
795Calories
Sodium0% DV0g
Fat85% DV55g
Protein38% DV19g
Carbs19% DV56g
Fiber0% DV0g
Loved it