Mushroom fondue with poultry

Ingredients for Mushroom fondue with poultry

Instructions for Mushroom fondue with poultry

To prepare the Mushroom fondue with poultry recipe, please follow these instructions:

Rinse the mushrooms, cut them into smaller pieces and soak them in a dl. hand-hot water. Rinse and dry the herbs. Nip the leaves of parsley. Tie the parsley stems, Rosemary, thyme and bay leaf together with undyed cotton yarn. Com broth, mushrooms with their udblødnings water and aromatic bouquet in a pan. Simmer approximately 1/2 hours. Cut the root of mushrooms and fault them. clean spring onions and cut them into 4 cm long pieces. Cut the chicken meat and Turkey fillet in 4 cm long pieces. Serve the meat on a few barrels. Chop the parsley leaves and peppercorns and stir in cream fraichen. Season with salt and pepper. Take krydderbyketten out of the pan. Pour the broth into a fondue pot and strange it on rechauden. Plug the meat and the vegetables on the fondue forks and let it simmer in stock shortly. Eat the spicy cream fraiche.

Tips:
Dried mushrooms seems like a good spice in both soups, sauces and stews. The mushrooms should be rinsed well, since they often saves a little sand and gravel. Then they are soaked in a little water, as accepted into the pan with the mushrooms.