Stuffed bread with mushroom ragout

Name: stuffed bread with mushroom ragout
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 50 g unsalted butter or margarine; 400 g mushroom stir fry mix; 20 g fresh flat parsley; 1 bread rye uncut; 200 g oak leaf lettuce melange; 4 el sladressing natural; 150 g gruyere; 2 el wheat flour; 57 g mix for mushroom sauce bag; 250 ml tap water

Stuffed rye with ragout of mushroom stir-fry mix, parsley and gruyere served with oakleaf lamella with dressing.

Ingredients

Directions

Heat the butter in a frying pan and fry the stir fry mix for 4 min. On medium heat. Change regularly.
Meanwhile, cut the parsley fine. Cut the top of the bread and keep separate. Hollow out the bread.
Mix the lettuce with the dressing and half of the parsley. Cut the cheese into pieces.
Add the flour and mushroom sauce to the stir-fry mix and cook over medium heat for 3 minutes. Change regularly.
Add the water while stirring. Cook gently for 3 minutes. Stir the rest of the parsley together with the cheese through the ragout and spoon in the bread.
Lay the top diagonally and serve the lettuce.