Dieses luxuriöse One-Skill-Gemisch aus Pilzen wie Shiitake, Cremini, Trompete und Auster ist mit einem Hauch Sahne, einem Hauch Sherry-Essig und einer Prise frischem Dill ausgestattet.
This luxurious blend of mushrooms, including shiitake, cremini, trumpet, and oyster, is infused with a touch of cream, a hint of sherry vinegar, and a sprinkle of fresh dill. This recipe from Martha Stewart Living, December 2016, takes 35 minutes to prepare and serves 8. To make it, heat a large pan over medium heat and add 1 tablespoon of oil. Add the shallots and cook, stirring occasionally, until crispy and browned in places, about 5 minutes. Transfer to a plate. Return the pan to medium heat, add 1 tablespoon of oil and butter, and add one-third of the mushrooms, seasoning with salt and pepper and spreading in a single layer. Cook, undisturbed, until browned, about 3 minutes. Stir and continue cooking until tender and browned. Transfer to the plate with the shallots. Cook the remaining mushrooms in two more batches with the remaining oil and butter. Return the cooked mushrooms and shallots to the pan with their accumulated juices. Stir in the vinegar and cream and simmer for about 2 minutes. Stir in the dill, season with salt and pepper, and serve.
27.04.2023 @ 08:57
This luxurious blend of mushrooms, including shiitake, cremini, trumpet, and oyster, is infused with a touch of cream, a hint of sherry vinegar, and a sprinkle of fresh dill. This recipe from Martha Stewart Living, December 2016, takes 35 minutes to prepare and serves 8. To make it, heat a large pan over medium heat and add 1 tablespoon of oil. Add the shallots and cook, stirring occasionally, until crispy and browned in places, about 5 minutes. Transfer to a plate. Return the pan to medium heat, add 1 tablespoon of oil and butter, and add one-third of the mushrooms, seasoning with salt and pepper and spreading in a single layer. Cook, undisturbed, until browned, about 3 minutes. Stir and continue cooking until tender and browned. Transfer to the plate with the shallots. Cook the remaining mushrooms in two more batches with the remaining oil and butter. Return the cooked mushrooms and shallots to the pan with their accumulated juices. Stir in the vinegar and cream and simmer for about 2 minutes. Stir in the dill, season with salt and pepper, and serve.