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Mushroomragout with herbs and cream

by Monique

Spanish pepper is delicious in this meal!

This is how it should look

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derive your version - mark as garbage

This recipe contains no meat or fish and should be Slow Cooking. It is categorized in Breakfast & Brunch.

30 gr Butter ( Original base amount: 30 gr, Original Measure: solid )
300 gr Mushrooms ( Original base amount: 300 gr, Original Measure: SOLID )
30 ml Oil ( Original base amount: 30 ml, Original Measure: FLUID )
1 pc Red pepper, finely chopped ( Original base amount: 1 pc, Original Measure: PIECE )
30 ml Sour cream ( Original base amount: 30 ml, Original Measure: FLUID )
60 ml Parsley ( Original base amount: 60 ml, Original Measure: FLUID )
30 ml Rosemary ( Original base amount: 30 ml, Original Measure: FLUID )

2 metric

Originally meant for 2 people change

Measures are in Metric change

  1. Clean the mushrooms with some paper and cut them into eatable pieces.

  2. Heat the butter with the oil in a pan and adjust the mushrooms. Stir the mushrooms while baking and add some salt, pepper and the red pepper to it. After 1 - 2 minutes mix the cream en stir it with the fresh herbs and the mushrooms.

  3. Scoop the ragout on the ciabatta. Sprinkle some vinegar on top and serve with the rucola.

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