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Ice cream with pesto and mushrooms

Cook time: 0 min.
Servings: 3

Ingredients for Ice cream with pesto and mushrooms

Butter the BLOB
100gArugula Salad
20gPine nuts
200gMushrooms (porcini, chanterelles, Oyster Mushrooms)
5Bake potatoes

Instructions for Ice cream with pesto and mushrooms

To prepare the Ice cream with pesto and mushrooms recipe, please follow these instructions:

Peel the potatoes and boil them in salted water together with a sprig of dill. When the potatoes boil, they are flushed off. Let the potatoes drag into the water until you can pick them up without burning yourself. The potatoes are torn on a grater and the roast is seasoned with salt and pepper. Put on a piece of plastic film a handful of rösti. Upstairs, ice fillets are added and again a layer of rösti. Pack the rösti and icing together into a packet and put it on the fridge for approx. 5 min. Pack the dishes in 1/2 dl oil for approx. 5 min. On each side until they are golden. (Make 4 packages.)
The work with the voice is easier if you have wet fingers.

Mushrooms: Shake the mushrooms in a little butter until golden and season with salt and pepper.

Pesto: 1/2 dl oil, garlic, rucola salad, pine nuts, pamersan cheese, salt and pepper blends.

Server possibly. The dish with coarse bread.