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
Savoy cabbage
Mushrooms
To fry
How it's done
Savoy cabbage
Heat the butter in a pan. Add the shallot and savoy cabbage, sauté for approx. 5 mins. Pour in the water, cover and simmer for approx. 10 mins. until soft, season.
Mushrooms
In a small bowl, mix the oil with all the other ingredients up to and including the salt. Score the cut surfaces of the mushrooms with a criss-cross pattern, brush with the marinade.
To fry
Heat the oil in a wide non-stick frying pan. Reduce the heat, add the mushrooms (cut side down), fry for approx. 3 mins. Turn the mushrooms, fry for a further 3 mins. Add the butter, mix. Add the thyme, lemon zest and juice, mix. Serve the mushrooms with the savoy cabbage.
| Serve with: | Polenta |
|---|
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