3 tbsp Breadcrumbs
3 tbsp Cream cheese
1 tbsp Crème fraîche
2 tsp Greek yoghurt
1 tbsp Horseradish (grated)
2 tbsp butter
5 sprig chives
1 pinch ground pepper
1 tbsp honey
1 units onion
4 units oyster mushrooms
3 pinch salt
100 ml white balsamic vinegar
Heat the butter in a pan and spread. Fry the oyster mushrooms in it over a medium heat.
Salt the mushrooms, remove and toast the breadcrumbs in the same pan until golden brown.
Ingredients
2 tbsp butter, 4 units oyster mushrooms, 1 pinch salt, 3 tbsp Breadcrumbs
Peel the onion and cut into rings. One ring is needed per portion.
Mix the vinegar and honey in a small pan. Add salt, bring to the boil and blanch the onion rings for 1 min.
Wash the chives, shake dry and chop finely.
Ingredients
1 units onion, 100 ml white balsamic vinegar, 1 tbsp honey, 1 pinch salt, 5 sprig chives
Mix the crème fraîche, cream cheese and yoghurt.
Season with salt and pepper and fill into a piping bag.
Ingredients
1 tbsp Crème fraîche, 3 tbsp Cream cheese, 2 tsp Greek yoghurt, 1 pinch salt, 1 pinch ground pepper
Place the grilled mushroom on the spoon, drizzle with cream cheese and place the onion ring on top.
Sprinkle some of the toasted breadcrumbs on top. Garnish with chives and horseradish.
Ingredients
1 tbsp Horseradish (grated)
189.75
4.44 g
11.39 g
16.90 g
