Cultivated champignons and oyster mushrooms are one of the most versatile raw materials available to us all year round. Even at Easter, we can prepare countless dishes using the various cultivated mushrooms. For example, we can put it in a tarragon ragout soup, we can make a retro tomato mushroom salad, and we can wait for our guests with a divine and quick-to-assemble mushroom lasagna. Weekends and festive mornings can be started with a quick mushroom breakfast. Real spring delicacies, in which, in addition to seasonal vegetables, the typical ingredients of Easter, ham and eggs, also played a role. 1. Pea cream sandwich with roasted chanterelle mushrooms and pine nuts
This is how it is made: For the pea cream, steam 200 g of frozen peas with a spoonful of butter, a pinch of salt and half a cup of water in a covered saucepan. When it has softened, pour off the water and add fresh parsley, basil, lemon juice, 1 tablespoon of olive oil, salt and pepper to taste, then puree until homogeneous with a stick blender.
Toast the pine nuts in a pan until golden brown.
Wash the ChefGomba champignons under cold running water, slice them and fry them in a little oil. (Until the juice is completely cooked). Season with salt, pepper, chopped parsley, or a little garlic.
Spread the sourdough bread slices with the pea cream, add the toasted champignon slices, then sprinkle with the pine nuts. The characteristic taste of arugula goes well with it.
2. Spring tapas plate with ham and mini champignons
You can prepare this tapas dish not only for a weekend breakfast, but also as a reception for family and friends. A colorful and tasty dish that can be put together quickly, which will take its place as an appetizer on any festive table.
What you will need: black forest ham, mini fried champignons, mini mozzarella, fresh arugula, cheese rolls or baguette
Wash the ChefGomba mini mushrooms under cold running water, dry them and fry them in a little olive oil for a few minutes. Add salt and pepper to taste and add fresh, finely chopped parsley. Afterwards, stick the small mushroom heads on toothpicks with the mini mozzarellas. Keep in the refrigerator until serving. Roll up the cheese kifli just before consumption so that it does not dry out. We offer it with black forest ham and arugula.
3. Seed bun with omelette and roasted porcini mushrooms
Wash the ChefGomba oyster mushrooms under running cold water, dry them and cut the larger pieces in half.
Heat 1-2 tablespoons of olive oil in a pan and fry the mushrooms. When ready, add salt and pepper to taste.
While the oyster mushrooms are browning, beat 2 eggs with a little milk, salt and pepper. Melt half a tablespoon of butter in a medium-sized pan and pour the egg over it. After 1-2 minutes, lower the temperature and fry the egg under the lid for another 2-3 minutes, until it is nicely set.
Cut the bun in half and fill it with the omelette, then pile the toasted porcini mushroom slices on top. Serve fresh with a mixed spring salad (baby spinach, tomatoes, spring onions, month-old radishes).
This post is sponsored by CHEFGOMBA.Egészséges étkezés,Húsvét,Sós nasik,Szendvicskrémek,Támogatott tartalom,Új receptek, #filling #breakfasts #mushrooms #special
❤ XOXO ❤
