Yeast and Mushroom Spread
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 0.5 ½ cube yeast, as fresh as possible
- 100 g mushrooms, fresh
- 1 tablespoon butter, or margarine, for frying
- salt and pepper
- nutmeg
- Dill, little, but as fresh as possible
- 1 teaspoon, leveled parsley, very finely chopped
- 50 g butter, soft, max.room temperature
Print Recipe
Pin Recipe Instructions
- Cut the mushrooms into very small cubes. Very carefully crumble the yeast into the butter or margarine and stir over low heat until bubbles form and a creamy consistency forms. Add salt and pepper. Gradually add the mushrooms, stirring constantly, allow to evaporate a little. The ingredients should mix, but the mushrooms should stay firm to the bite (don`t let the color put them off!). Remove from heat after about 5 minutes. Let cool and mix in the herbs loosely. Mix with the butter in a bowl.
- The spread tastes wonderfully of mushrooms and forest, best on a garlic baguette.
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