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CANDIE GRAHAM
Mushroom ragout with herb butter
Try something different? Then try this mushroom ragout with herb butter
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Ingredients
Directions
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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.
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Brush the mushrooms clean and cut into slices or strips. Divide the leeks into small rings.
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Heat the oil and stir-fry the mushrooms and leeks for 2 minutes.
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Add the mushroom soup.
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Add no or very little water, because the soup forms the sauce.
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Heat the mass while stirring.
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Crumble the cheese and melt it in the sauce.
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Stir in the curry powder.
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If necessary, dilute the ragout with a little milk or coffee cream.
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Roast the slices of bread.
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Sprinkle the ragout with chives.
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Serve the bread with the butter and the tapenade.
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Nutrition
795Calories
Sodium0% DV0g
Fat85% DV55g
Protein38% DV19g
Carbs19% DV56g
Fiber0% DV0g
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