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
-
15 minSmall dishflour, flour, dried yeast, olive oil, dried oregano, Italian spices,oregano sticks
-
20 minAppetizertomato, Red onion, lemon juice, salt, garlic, sugar, finely chopped parsley, Tabasco, capers, ripe avocado, lettuce leaves,avocado with mexican salsa
-
90 minAppetizergiant shrimp, Red pepper, olive oil, garlic, lemon, Carpaccio, arugula,carpaccio with grilled shrimps
-
15 minAppetizercantaloup melon, olive oil, lemon juice, basil, meat tomato, parma ham,melon tomato soup with raw ham and basil
Nutrition
795Calories
Sodium0% DV0g
Fat85% DV55g
Protein38% DV19g
Carbs19% DV56g
Fiber0% DV0g
Loved it