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
Reduction
Marsala butter
Mushrooms
Bruschette
How it's done
Reduction
Place the Marsala and clove into a small pan and bring to the boil. Turn down the heat, reduce to 2 tbsp. Allow the reduction to cool, remove the clove.
Marsala butter
Using the whisk on a mixer, beat the butter in a bowl for approx. 2 mins. until light and creamy. Add the reduction drop by drop, continue to mix, season with salt.
Mushrooms
Heat a dash of oil in a non-stick frying pan. Reduce the heat, fry the mushrooms in batches for approx. 5 mins. Remove from the pan, place into a bowl with the maple syrup, mix, season and let cool slightly.
Bruschette
Spread the Marsala butter over the slices of bread. Arrange the onions on top with the mushrooms. Sprinkle the micro greens on top.
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