Entrecôte Maximum and grilled Porto Bello mushrooms with dried bread and persillade

Ingredients for Entrecôte Maximum and grilled Porto Bello mushrooms with dried bread and persillade

Instructions for Entrecôte Maximum and grilled Porto Bello mushrooms with dried bread and persillade

To prepare the Entrecôte Maximum and grilled Porto Bello mushrooms with dried bread and persillade recipe, please follow these instructions:

Entrecôte Maximum Season entrecôterne with salt and pepper and grill them for about 4 min. on each side. Move them if necessary. a little away from the strongest heat, when they've got a nice frying crust.
Let them soak for about 10 minutes before you serve them.

Grilled Porto Bello mushrooms with dried bread and persillade's the mushrooms and cut them into 1 cm thick slices. Grate the bread roughly and it came in a heat-proof form. Chop the parsley and garlic finely, add lemon juice and came the mixture in a bowl. Set the mold with bread on the grill and let it get dry and lightly browned. Let the bread cool down and mix it in persilladen. Brush the mushrooms with oil and season them with salt and pepper. Grill mushrooms about 5 minutes on each side. Turn the grilled mushroom with light hand in persilladen and serve them immediately.