Fried Porcini Mushrooms
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g porcini mushrooms, fresh
- 1 teaspoon clarified butter
- 50 g onion (s), red, very finely diced
- 1 clove garlic, squeezed
- 1 sprig thyme
- 1 sprig rosemary
- 4 tablespoon vegetable broth, if possible self-cooked
- 0.5 teaspoon ½ mustard, medium hot
- 1 teaspoon balsamic vinegar (cassis flavor) or other balsamic vinegar
- 1 pinch (s) chili salt
- 1 pinch (s) black pepper from the mill
In addition: (possibly)
- 1 tablespoon sour cream or crème fraîche
- 1 teaspoon butter, cold to thicken, possibly more
- 2 tablespoon chives, cut into rolls
Print Recipe
Pin Recipe Instructions
- Clean the mushrooms (with a soft brush!) And cut into large cubes or slices, similar to the size of goulash. Finely dice the onions and flatten a clove of garlic with the heel of your hand.
- Sear the mushrooms in a very hot pan so that most of the water evaporates immediately, shake well often. Put it on medium heat (only slightly simmering!), Add clarified butter, onions, garlic, thyme and rosemary sprigs. Swing the pan again thoroughly and continue cooking.
- When the mushrooms and onions have taken on a little color, pour in the vegetable stock and toss again. Now stir in mustard and cassis balsamic vinegar one after the other and season to taste. Possibly season with chilli salt and pepper to your own taste. Note: Ready-made vegetable broth is often pre-seasoned or salted!
- If you want, you can remove the garlic, thyme and rosemary sprigs and bind the sauce with the cold butter or refine it with sour cream (or creme fraîche). Garnish the mushroom pan with fresh chives and serve.
- For this recipe I use the cassis balsamic vinegar from bushcook from the database.
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