2 tsp Greek yoghurt
100 ml balsamic vinegar (white)
3 tbsp breadcrumbs
2 tbsp butter
5 sprig chives
3 tbsp cream cheese
1 tbsp crème fraîche
1 tbsp honey
1 tbsp horseradish (grated)
1 piece onion
4 piece oyster mushrooms
1 pinch pepper (ground)
3 pinch salt
Heat the butter in a frying pan and swirl it around. Add the oyster mushrooms and fry them over a medium heat.
Season the mushrooms with salt, remove them and toast the breadcrumbs in the same pan until golden brown.
Ingredients
2 tbsp butter, 4 piece oyster mushrooms, 1 pinch salt, 3 tbsp breadcrumbs
Peel the onion and cut it into rings. You will need one ring per portion.
Mix the vinegar and honey in a small pan. Add some salt, bring to the boil, add the onion rings and blanch them for 1 minute.
Wash the chives, shake them dry and finely chop them.
Ingredients
1 piece onion, 100 ml balsamic vinegar (white), 1 tbsp honey, 1 pinch salt, 5 sprig chives
Mix together the crème fraîche, cream cheese and yoghurt.
Season with salt and pepper and transfer into a piping bag.
Ingredients
1 tbsp crème fraîche, 3 tbsp cream cheese, 2 tsp Greek yoghurt, 1 pinch salt, 1 pinch pepper (ground)
Put one grilled mushroom on each spoon, pipe a dollop of cream cheese on each mushroom and top with an onion ring.
Sprinkle some of the toasted breadcrumbs over the top. Garnish with chives and horseradish.
Ingredients
1 tbsp horseradish (grated)
189.75
4.44 g
11.39 g
16.90 g
