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
-
30 minAppetizerbutter, grated beetroot, tomato paste, mascarpone, broth with chicken meat, sugar, White bread,beetroot soup with heart croutons
-
45 minAppetizerstrawberry, orange (grater and juice), balsamic vinegar, olive oil, pig farm, leaves of fresh basil,pig farm with strawberry salsa
-
20 minAppetizerlight soy sauce, medium dry sherry, fresh ginger root, oyster mushrooms, flour, egg, mineral water, stir-fry oil, cress,oyster mushroom fritters
-
20 minAppetizerolive oil, onion, garlic, celery, celery, cucumber, vegetable stock, basil leaves, lemon juice, smoked salmon,celery-gazpacho with smoked salmon
Nutrition
795Calories
Sodium0% DV0g
Fat85% DV55g
Protein38% DV19g
Carbs19% DV56g
Fiber0% DV0g
Loved it