Mushroom ragout on rye toast

Mushroom ragout on rye toast

Total: 20 min. | Active: 20 min.
Nutritional value / people: 680 kcal
, Fat: 45 g
, Carbohydrate: 43 g
, Protein: 19 g


2 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Mushroom ragout

1 tbsp olive oil
300 g mixed mushrooms (e.g. Herb fritters, oyster mushrooms and mushrooms, in pieces)
1 onion, finely chopped
1 garlic clove, squeezed
1 dl white wine
1 tin chickpeas (approx. 240 g), rinsed and drained
200 g crème fraîche
¾ tsp salt
a little pepper
2 slices rye bread, roasted
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How it's done

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Mushroom ragout

Heat the oil in a non-stick frying pan. Add the mushrooms and fry for approx. 3 mins. Add the onion and garlic, fry for approx. 2 mins. Pour in the wine and reduce almost completely. Add the chickpeas, mix in the crème fraîche, heat through, season. Arrange the mushrooms on top of the slices of toast.

Good to know
Tip: ¼ bunch chervil, torn and scattered on top of the mushroom ragout.


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