Vegetarian Mushroom Pan
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g mushrooms, fresh,
- 4 large onion (s)
- 6 cloves garlic, chopped
- 1 tablespoon clarified butter
- salt and pepper
- 0.5 ½ bunch parsley, chopped
- 2 cups sour cream, important: no sour cream!
- 2 tablespoon chives, cut into rolls
- 2 tablespoon spice mixture, (herb quark spice)
- 1 splash lemon juice or lime juice, freshly squeezed or brandy vinegar
- 1 pinch (s) curry powder
- sweet cream
Print Recipe
Pin Recipe Instructions
- First prepare the garlic cream, it still has to steep a little. Mix the sour cream with the chives, 2 tablespoons of parsley, 2 chopped garlic cloves and the herb quark spice, season with citrus juice, curry, salt and pepper. If the cream is too firm, a splash of sweet cream can help.
- Then leave the clarified butter in a large pan. Peel the onions, cut in half and cut into strips that are not too thin and fry in the pan over medium heat. In the meantime, clean the mushrooms, quarter them if necessary and add to the onions with 4 chopped garlic cloves. Roast, but not too long, the mushrooms should still have a bit of bite. Season with salt and pepper and add the parsley just before serving.
- Fresh baguette and a dry white wine, e.g. Riesling, go well with this.
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