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Summary

Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Appetizers & Snacks
Cuisine European
Servings (Default: 1)

Ingredients

In addition: (possibly)

Fried Porcini Mushrooms
Fried Porcini Mushrooms
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Instructions

  1. 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.
  2. 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.
  3. 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!
  4. 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.
  5. For this recipe I use the cassis balsamic vinegar from bushcook from the database.