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Mushroom ragout with herb butter
 
 
2 ServingsPTM20 min

Mushroom ragout with herb butter


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

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Directions

  1. 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.
  2. Brush the mushrooms clean and cut into slices or strips. Divide the leeks into small rings.
  3. Heat the oil and stir-fry the mushrooms and leeks for 2 minutes.
  4. Add the mushroom soup.
  5. Add no or very little water, because the soup forms the sauce.
  6. Heat the mass while stirring.
  7. Crumble the cheese and melt it in the sauce.
  8. Stir in the curry powder.
  9. If necessary, dilute the ragout with a little milk or coffee cream.
  10. Roast the slices of bread.
  11. Sprinkle the ragout with chives.
  12. 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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