Welcome to my kitchen again!
Because we have mushrooms everywhere in these days, I have decided to
use them and make another delicious dish for you. Personally I love
mushrooms. I have lots of ideas for this little magical fungi from the
forest. There are many kinds of edible mushrooms and so many ways
how to prepare them. In one of the restaurants I worked at, once we even
pickled the mushrooms. We ended up with a very nice harvest and it
proved a lovely experience for all of us involved in the process.
But now, back to making this beautiful starter!
Recipe:
200g mushroom
20g samphire
3 cloves of garlic
1 tbsp. black onion seeds
1 tbsp. of paprika powder
2 tbsp dark agave syrup
10 g fresh tarragon
1 large spoon of pressed coconut oil
125 ml white vine
135 ml soya single cream
salt & pepper
Method:
For this dish I would suggest to use a large pan or wok. Pan fry the
chopped garlic for about 3 min., add the cut mushrooms and cook them
for 4 min. Add the samphire, cook for another 4 min., then pour in the
wine and agave syrup, sprinkle with paprika and onion seeds and cook for
a further 4 min. Add soya cream, season with salt and pepper to your
taste. Add one spoon of pressed coconut oil and cook till smooth sauce
and at the end sprinkle with chopped tarragon.
Spread on your preferred type of bread and enjoy to the full!!
