Mushroom ragout with herb butter

Name: mushroom ragout with herb butter
Total time: 20 min
Yield: 2
Ingredients: 250 gram mushrooms chestnut mushrooms, oyster mushroom; 1 leeks; 2 tablespoon oil; 1 business suit mushroomsoup; 100 gram herbal cream cheese; 1 teaspoon curry powder; milk; 4 slices bread; 2 tablespoon chopped chives fresh or from the freezer; butter; 100 gram black olives without pit; 1 meat tomato; 1 shallot

Try something different? Then try this mushroom ragout with herb butter

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.