Recipes with Mushroom

Redfish in foil

A heavy piece of foil brushed with oil Sprinkle white pepper, salt and dried or fresh thyme and leafy peel Put 1 fillet on the foil Fish brush with a little oil Sprinkle thyme, salt and pepper on the fish Put the mushrooms, onion and shrimp on the fish Close t

Plaice in foil

A heavy piece of foil brushed with oil Sprinkle white pepper, salt and dried or fresh thyme and leafy peel Put 1 fillet on the foil Fish brush with a little oil Sprinkle thyme, salt and pepper on the fish Put mushrooms, onion and shrimp on the fish Close the p

Cod cakes with onions and mushrooms

A heavy piece of foil brushed with oil Sprinkle white pepper, salt and dried or fresh thyme and leafy peel Put 1 fillet on the foil Fish brush with a little oil Sprinkle thyme, salt and pepper on the fish Put the mushrooms, onion and shrimp on the fish Close t

Flatfish in the oven with vegetables

Clean the fish Freeze the pepper for seeds and seeds. Cut it into thin strips. Clean the mushrooms and cut them into slices. Cut the pork into thin rings and plan the carrot and celery on the rough side of the roast iron. Place the vegetables in a grease

Gourmet crayfish

Season the finely sliced ​​mushrooms in 25 g of butter, add finely chopped onions. Tomatoes with juice are squeezed through a fine sieve into the pan. The small-scale brothel is brought together with salt and pepper. It all sorts a little after which cream com

Juliennesuppe

The vegetables are made. The onions are peeled and chopped small. Peel carrots, potatoes, parsley and celery. Tear them on the rough side of the roast iron. Cut the root and top of the pores, save the last. Cut the pores into narrow rings. Then a soup of pear

Stenbiddder i fad

The vegetables are cleaned and cut into not too small pieces and shaken easily on the forehead. Place the vegetables (except mushrooms) at the bottom of a refractory dish and put the fish over and finally the mushrooms. Overdo it all with a ½ bottle of white w

Chicken Casserole

The chicken is divided into 6-8 pieces. The batter is cut into small cubes, swirled well in a saucepan and taken up. The chicken pieces are browned in the melted fat, the fat is poured off. Cognac poured over the chicken and ignites (remember to turn off the h