Chestnut mushrooms with parsley and shallots
This dish brings the taste of the forest unadulterated to your plate: fresh chestnut mushrooms are fried in butter and aromatically complemented with fine shallots and parsley. The mushrooms develop a nutty, earthy aroma, which is elegantly rounded off by the sweetness of the shallots and the herbaceous freshness of the parsley. The preparation is simple but effective and highlights the quality of the main ingredient. Chestnut roulades with parsley and shallots are delicious on their own, on toasted bread or as a local side dish with pasta, fish or eggs.
Cooking utensils
- 1 Large pan
- 1 Cutting board
- 1 Knife
- 1 Wooden spoon
Ingredients
Mushroom pan:
- 400 g Chestnut boletes
- 2 Shallots
- 1/2 bunch of flat-leaf parsley
- 2 Tbsp butter
- Salt black pepper
- optional: 1 tsp hazelnut oil
Finish:
- Freshly ground pepper
- Lemon juice to taste
Preparation
Prepare the mushrooms and shallots:
- Clean the chestnut mushrooms, cut off the stem ends and slice the mushrooms.
- Peel and finely chop the shallots, wash and roughly chop the parsley.
Sauté:
- Heat the butter (and optional hazelnut oil) in a large frying pan.
- Sauté the shallots until translucent, add the mushrooms and sauté for approx. 10 minutes until the liquid evaporates and roasted aromas develop.
- Finally, stir in the parsley and season with salt, pepper and a little lemon juice if desired.
Serve:
- Serve the mushroom pan on toasted bread or as a side dish.
Recommended sides:
- Toasted sourdough bread
- Scrambled eggs with herbs
- Pasta with cream sauce
Nutritional values per portion
Calories: 210kcalCarbohydrates: 12gProtein: 8gFat: 15g
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat