Grilled oyster mushrooms with a cream-cheese crème

Grilled oyster mushrooms with a cream-cheese crème

Tillredning

Put 2 tbsp cold butter in a non-stick pan and fry 7 oyster mushrooms (approx. 20 g) over a medium heat. Lightly salt the mushrooms, remove them and toast 5 heaped tbsp panko (or breadcrumbs) in the same pan until golden brown. Peel 1 red onion (medium) and cut it into 12 rings. Mix together 100 ml white balsamic vinegar with 1 tsp honey in a small pan, lightly salt, bring to the boil and blanch the onion rings in the liquid for around 1 minute. For the cream-cheese crème, season 1 tbsp crème fraîche, 3 tbsp cream cheese and 2 tbsp Greek yoghurt with salt and pepper. Put one grilled mushroom on each spoon. Pipe the cream-cheese crème on top and add an onion ring. Sprinkle with crispy panko and garnish with finely chopped chives and 1 tsp grated horseradish (jarred).              

12 portions

ingredients:

  • 2 tbsp cold butter
  • 7 oyster mushrooms (approx. 20 g)
  • 5 heaped tbsp panko (or breadcrumbs)
  • 1 red onion (medium)
  • 100 ml white balsamic vinegar
  • 1 tsp honey
  • 1 tbsp crème fraîche
  • 3 tbsp cream cheese
  • 2 tbsp Greek yoghurt
  • chives
  • 1 tsp grated horseradish (jarred)

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