Tostada pecorino and mushrooms

Name: tostada pecorino and mushrooms
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 tray chestnut mushrooms 250 g; 1 Scale mushroom melange 200 g; 25 g butter; 2 el olive oil; 2 shallots shredded; 1 toe garlic finely chopped; 2 multigrain wraps (bag 320 g), in quarters; tray flat leaf parsley (a 20 g), leaf finely chopped; 75 g Pecorino Romano (cheese) coarsely grated

A nice mexican recipe. The starter contains the following ingredients: chestnut mushrooms (250 g), mushroom melange (200 g), butter, olive oil, shallots (chopped), garlic (finely chopped), multigrain wraps ((bag 320 g), in quarters), flat parsley ((a 20 g), leaf chopped) and Pecorino Romano (cheese) (coarsely grated).

Ingredients

Directions

Clean the mushrooms and mushrooms with kitchen paper. Halve the mushrooms and cut the mushrooms into pieces.
Heat half of the butter and oil in a large frying pan. Add the mushrooms and the mushrooms and stir fry for about 10 minutes until the moisture has almost evaporated. Season with salt and pepper. Add the remaining butter, oil, shallots and garlic and cook for 3 minutes.
Heat another frying pan and fry the wrap quarters without butter or oil in approx. 3 min. Until crispy. Times regularly. Divide them over 4 plates. Spoon the mushroom mixture on it. Sprinkle with the parsley and cheese.