Wild mushroom broth with portobello

Name: wild mushroom broth with portobello
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 100 g corn chicken fillet; 1 portobello; 2 el traditional olive oil; 250 ml forest mushroom or poultry food; 2 el sherry medium dry; 200 ml tap water; 1 toe garlic; 1 tl dried tarragon; 2 twig fresh parsley; 2 el cress

A tasty recipe. The starter contains the following ingredients: poultry, portobello, traditional olive oil, forest mushroom or poultry and garlic.

Ingredients

Directions

Cut the chicken and portobello into strips. Heat the oil in a thick-bottomed pan. Stir fry the chicken and portobello on a high heat 1 min.
Pour the fond, sherry and water. Halve the garlic and add together with the tarragon. Bring to the boil and cook gently for 15 minutes.
Let the broth cool down and put in the refrigerator until use.
Remove the garlic and heat the broth through and through. Spoon into pre-heated, deep breads. Cut the parsley above and garnish with the cress.