Ingredients
Hint:
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
kochen@bettybossi.ch
Mushroom creme
Charcoal/gas/electric grill
bread rolls
Hot dogs
How it's done
Mushroom creme
Place the mushrooms in a bowl, pour in the water and leave to soak for approx. 15 mins. Drain the mushrooms, retain 1 dl of the soaking liquid and pour through a sieve lined with kitchen paper into a measuring cup. Add the mushrooms and balsamic, puree, season, leave to chill.
Charcoal/gas/electric grill
Brush the halloumi with oil. With the lid up, grill over/on a medium heat (approx. 200 °C) for approx. 4 mins. on each side.
bread rolls
Slice into the top of the rolls but do not cut all the way through. Open up the rolls to make space for the filling. Spread half of the mushroom creme inside the bread rolls.
Hot dogs
Whisk the balsamic, oil and salt in a bowl. Add the iceberg lettuce, mix and place inside the hot dogs along with the halloumi. Top with the remaining mushroom creme and fried onions.
| Tip: | Transfer the mushroom creme into a disposable piping bag without a nozzle, cut off a small tip, and pipe the creme onto the hot dog. |
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