Bean breast with mushroom and vermouth

Name: Bean breast with mushroom and vermouth
Yield: 4
Ingredients: Pepper; Salt; Butter muffin of 25 g butter and 20 g flour; 1 dl Cream 13%; 1 dl Whipped cream; 1 dl Dry vermouth; 100 g Butter; 1-2 tsp Easily crushed juniper berries; 2 tbsp Oil; 2 dl Vildtsky (broth can be used); 3 Perlehøne breasts; 375 g Mushroom

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Bean breast with mushroom and vermouth

		Pepper
		Salt
		Butter muffin of 25 g butter and 20 g flour
1	dl	Cream 13%
1	dl	Whipped cream
1	dl	Dry vermouth
100	g	Butter
1-2	tsp	Easily crushed juniper berries
2	tbsp	Oil
2	dl	Vildtsky (broth can be used)
3		Perlehøne breasts
375	g	Mushroom

Instructions for Bean breast with mushroom and vermouth

To prepare the Bean breast with mushroom and vermouth recipe, please follow these instructions:

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 chopped in a little butter, vermouth is added and the mixture poured into the cloud. Bring the sauce to the boiling point and level it with the butter bowl. Finally, whip cream is added and the sauce spins for a few minutes. Taste like

Accessories: Served with salad, and small parsley sprinkled potatoes.

Bean breast with mushroom and vermouth

Ingredients for Bean breast with mushroom and vermouth

Instructions for Bean breast with mushroom and vermouth

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