Recipes with Mushroom

Kalkunschnitzler with spice pie

Rasp, butter, basil, parsley and garlic blend. The rice is boiled, the mushrooms are divided into quarters and fry in a little oil. The cherry tomatoes were finally added. The Schnitzler brune for 1 minute on each side. The pan is lubricated on the upper si

Spinach-filled turkey breast

Pour the liquid out of the spinach and cut it into rough pieces. The garlic chopped and browned in a little olive oil. Spinach is added and spiced with salt and pepper, possibly with sprouts of nutmeg. Cut a pocket in the turkey breast and fill with spinach

Oven baked turkey breast

Brush off the broth, sprinkle with salt, pepper, chopped parsley, garlic and lemon and baking at 160 degrees for one hour. Risotto: Season the onions, add Risotto rice and white wine as well as water and salt. Add the rice to tender and add a little cream and

Kalkunroulade II

Toast soaked in milk and add chopped sun-dried tomatoes, basil, eggs, salt and pepper. The chest is cut up to make a flat and the "dad" is lubricated to the meat in a thick layer. Then the chest is rolled together, lined with threaded wire and browned off.

Perlehøne on la Mogens Brandt

The bird is cleaned and the liver is laid aside. The bird is rubbed inside with a hard wiped damp cloth. An thyme, rosemary, olive oil and cognac are mixed and then rubbed inside the bird. The bird should stand about 8 hours, and draw with this. The bird is

Bean breast with mushroom and vermouth

The pearls are rubbed with the spices. Brown on both sides over not excessive heat in the butter, add oil. The wild cloud is added, and then cream 13%. The meat is cooked by low heat for about 15 minutes, then taken up and kept warm. The sliced ​​mushrooms are

Bean from Baumaniére in Les Baux in Provence

The pearloin is seasoned with salt and pepper and baked in butter for about 1/2 hour. Dilute it diligently with juice so that it does not dry, especially on thighs and bones. When the chicken is tender, it flames it in cognac, after which it is taken up and ke

Skinkeschnitzler glazed in honey and pepper

Honey is combined with the finely chopped orange peel and they must eat green pepper grains - season with salt and pepper. The Schnitzler brune on a forehead in a little bit of fat. Leave them brown on both sides - approx. 2 min. on every side. When they ar