Thuringian Style Mushroom Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg mushrooms, fresh forest mushrooms
- 2 tomato (s)
- 2 onions)
- 200 ml whipped cream
- 100 ml red wine
- 100 ml broth, (alternatively instant broth)
- 50 g breadcrumbs or breadcrumbs
- salt and pepper
- Herbs, fresh, chopped
Print Recipe
Pin Recipe Instructions
- Wash and clean mushrooms carefully. Remove the spongy tubes on the bottom of the hat from chestnuts or porcini mushrooms, otherwise the dish will become slimy.
- Dice the mushrooms approx. 1 cm into the pieces, leave the small mushrooms whole. Scald tomatoes with cooking water, peel off the skin, dice. Cut the onion into small pieces.
- Put the mushrooms, tomatoes, onions in a deep pan, add whipped cream, red wine, stock and breadcrumbs, do not use salt and pepper sparingly. Stir the mass, cover and bring to the boil, cook for 5-7 minutes, then reduce the heat and simmer for another 20-25 minutes, stirring occasionally. Sprinkle with herbs and serve.
- It goes well with fried potatoes or pasta.
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