Читать книгу Vegetable Kitchen - Bernhard Long - Страница 10

Ingredients for 8 meals

1 shallot

2 cloves of garlic

1 bunch scallions

500g mixed mushrooms (for example, depending on the season rosé mushrooms, oyster mushrooms, shiitake mushrooms, chanterelles)

3 sprigs thyme

3 stems of parsley

180 grams alpine cheese

3 tablespoons olive oil

Salt and freshly ground pepper

2 eggs (size M)

180 grams wholemeal breadcrumbs

200 grams of mixed salad leaves (as oak leaf, lamb's lettuce, Frisée lettuce)

2 carrots (as the. 100 grams)

100 grams of mixed sprouts

1 lemon

1 teaspoon of liquid honey

The preparation sequence

Shallot and garlic peel and finely chop. Spring onions wash with water and chop into fine rings.

Clean mushrooms and cut according to size into two halves, quarters or chop sliced - the mushroom pieces should all be equal to about large that they cook evenly.

Wash thyme and parsley with water, shake dry, pluck off the leaves and chop the herbs separately; each represent about 1/3 of it to decorate aside.

The cheese finely grate.

1 tablespoon oil in a pan to warm. Sauté onions and garlic until soft at medium heat. Thyme and mushrooms add and fry over high heat until all the liquid has evaporated.

Parsley, mix, season with salt and pepper. Beat the eggs in a bowl with the grated cheese and fold. Remove the pan from the electric stove.

A shallow baking dish (so the. 20x30 centimeter) fat with a little oil and sprinkle with breadcrumbs. Mushroom Egg mass and pour in the heated, preheated oven at 200 ° C (fan: 180 ° C, gas mark 3) for about 20 minutes over bake (au gratin).

Meanwhile, the lettuce clean, wash with water, spin dry and cut up into bite size pieces.

Wash carrots with water, peel and finely grate. Sprouts in a colander, rinse and drain well.

Cut lemon in half and squeeze. The lemon juice in a small bowl, mix with honey. Embezzled the remaining oil with a small whisk, add salt and pepper.

Bring lettuces, carrots and sprouts on a large platter on the table and drizzle with the dressing. Take mushroom gratin from the oven and let cool for about 5 minutes.

With a sharp knife of mushroom gratin loosens from the walls of the mild, cut into cubes and serve with the salad serving sprinkle with the chopped herbs aside questions