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JJohns
Tostada pecorino and mushrooms
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).
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Ingredients
Directions
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Clean the mushrooms and mushrooms with kitchen paper. Halve the mushrooms and cut the mushrooms into pieces.
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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.
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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.
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Nutrition
320Calories
Sodium0% DV1.985mg
Fat31% DV20g
Protein24% DV12g
Carbs7% DV22g
Fiber28% DV7g
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