Ragout of oyster hats

Name: Ragout of oyster hats
Yield: 4
Ingredients: Pepper; Salt; 1 tsp Vinegar; 1 Leek; 1 Red bell pepper; 1.25 dl Crème fraiche 38%; 1.25 dl Vegetable broth; 150 g Green peas; 2 tbsp Fresh chopped parsley; 2 tbsp Olive oil; 3 tbsp Butter; 400 g Oyster Mushrooms; 8 slices Bacon; 8 Steak of pork tenderloin (á 80 g)

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Ragout of oyster hats

		Pepper
		Salt
1	tsp	Vinegar
1		Leek
1		Red bell pepper
1.25	dl	Crème fraiche 38%
1.25	dl	Vegetable broth
150	g	Green peas
2	tbsp	Fresh chopped parsley
2	tbsp	Olive oil
3	tbsp	Butter
400	g	Oyster Mushrooms
8	slices	Bacon
8		Steak of pork tenderloin (á 80 g)

Instructions for Ragout of oyster hats

To prepare the Ragout of oyster hats recipe, please follow these instructions:

The oats are cut into smaller pieces. The peppers are cleaned and cut into thin strips. The porridge is cut into small rings. The butter is heated and the mushrooms rose golden and are then taken from the forehead. The vegetables are roasted and broth added, boiled a little and the cream fry is stirred. Add mushrooms, peas and vinegar and season with salt and pepper. The steaks are wrapped with bacon and roasted approx. 3 min on each side. Seasoned. Served with sponge pie.

Ragout of oyster hats

Ingredients for Ragout of oyster hats

Instructions for Ragout of oyster hats

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