Wild mushroom goulash
4 servings
Quantity | Ingredient | |
---|---|---|
3 | tablespoons | Olive oil |
1 | large | Garlic clove; peeled and finely |
\N | \N | ; chopped |
2 | \N | Shallots; peeled and finely |
\N | \N | ; chopped |
500 | grams | Assorted wild mushrooms |
200 | grams | Tomato concasse |
2 | tablespoons | Celeriac; (or celery) leaves, |
\N | \N | ; roughly chopped |
\N | \N | Salt and freshly ground pepper |
\N | \N | Paprika |
Sweat together the olive oil, garlic and shallots in a frying pan for 2 minutes. Stir in the wild mushrooms adding the firmer varieties first.
Saut over a high heat until the mushrooms start to go soft.
Add the tomato concasse, celeriac leaves, salt, pepper and paprika. Warm through and serve immediately.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network
Converted by MM_Buster v2.0l.
Related recipes
- Brisket in natural gravy
- Corn mush (natural)
- Grilled tofu with miso topping
- Honey custard - natural cafe
- Leek and onion scones
- Muesli pancakes
- Natural bran muffins
- Natural disinfectant
- Natural easter egg dyes:
- Natural grain and vegetable salad
- Natural pan gravy (au jus
- Natural sandwich spread
- Natural treat
- Naturally sweet pineapple muffins
- Nature cereal
- Nature's sweet treat
- Original san antone chili
- San antone chili
- San antone-style tvp fajitas
- Second nature omelet