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Stuffed bread with mushroom ragout
Stuffed rye with ragout of mushroom stir-fry mix, parsley and gruyere served with oakleaf lamella with dressing.
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Ingredients
Directions
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Heat the butter in a frying pan and fry the stir fry mix for 4 min. On medium heat. Change regularly.
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Meanwhile, cut the parsley fine. Cut the top of the bread and keep separate. Hollow out the bread.
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Mix the lettuce with the dressing and half of the parsley. Cut the cheese into pieces.
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Add the flour and mushroom sauce to the stir-fry mix and cook over medium heat for 3 minutes. Change regularly.
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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.
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Lay the top diagonally and serve the lettuce.
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Nutrition
500Calories
Sodium27% DV644mg
Fat43% DV28g
Protein44% DV22g
Carbs12% DV37g
Fiber32% DV8g
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