2 level tbsp Cold butter
3 level tbsp Cream cheese
1 level tbsp Crème fraîche
1 level tbsp Grated horseradish (jarred)
2 level tsp Greek yoghurt
1 tsp Honey
1 units Medium-sized onion
7 units Oyster mushrooms, approx. 20 g each
5 level tbsp Panko (or breadcrumbs)
100 ml White balsamic vinegar
Put the cold butter in a non-stick frying pan and fry the oyster mushrooms in it over a medium heat. Lightly salt the mushrooms, remove and fry the panko in the same pan until golden brown.
Ingredients
2 level tbsp Cold butter, 7 units Oyster mushrooms, approx. 20 g each, 5 level tbsp Panko (or breadcrumbs)
Peel the onion and cut into rings, one ring is needed per portion. Mix the vinegar with the honey in a small pan, season lightly with salt, bring to the boil and blanch the onion rings in it for just under 1 min.
Ingredients
1 units Medium-sized onion, 100 ml White balsamic vinegar, 1 tsp Honey
For the cream cheese, mix the crème fraîche, cream cheese and yoghurt and season with salt and pepper.
Ingredients
1 level tbsp Crème fraîche, 3 level tbsp Cream cheese, 2 level tsp Greek yoghurt
Place a grilled mushroom on the spoon, drizzle the cream cheese on top and place an onion ring on top. Sprinkle on some crispy panko, garnish with finely chopped chives and grated horseradish.
Ingredients
1 level tbsp Grated horseradish (jarred)
63
1.92 g
3.39 g
6.13 g
