endori veggie pulled ragout

endori veggie pulled

recipe method

  1. Finely dice the onion, garlic and carrot. Quarter the brown mushrooms, wash the chanterelle mushrooms and cut into small pieces. Sauté the mushrooms with the onion, garlic and carrots for 5 minutes. Add the endori and brown, then deglaze with the cream.

  2. Finely dice the onion, garlic and carrot. Quarter the brown mushrooms, wash the chanterelle mushrooms and cut into small pieces. Sauté the mushrooms with the onion, garlic and carrots for 5 minutes. Add the endori and brown, then deglaze with the cream.

  3. Boil the spätzle noodles in lots of water, then toss in butter for 5 minutes and garnish with parsley.

  4. Wash the salad and finely slice the radishes. Mix the salad with the vinegar-and-oil marinade. Serve the ragout with the spätzle noodles and salad.

Bon appétit!

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so tasty, so easy, so veggie!