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  3. Green Kaiserschmarrn with mushroom cream

Green Kaiserschmarrn with mushroom cream

Ȑ
Probleem
Low
ȑ
Tijdstip
50 min
&
Auteur
lorem ipsum

Ingrediënten

Porties: 2
Maakt:

200 grams flour
250 ml milk
2  eggs
100 grams leek
50 grams baby spinach
100 grams brown mushrooms
200 ml cream
10 grams parsley
50 grams mountain cheese, grated
10 ml medium-hot mustard
20 ml soy sauce
  salt
  pepper
  oil

Instructies

STAP /17

Separate the egg yolk from the egg white. Beat the egg white with Braun'S MultiQuick 7 double beater attachment until stiff.

STAP /27

In a large bowl, mix the egg yolks, milk, flour, baby spinach, and a bit of salt and pepper with the MultiQuick 7 shaft to form a smooth batter. Fold in the grated mountain cheese and then fold the stiffly beaten egg white in 2 portions into the batter.

STAP /37

Clean the leek and cut it in 0.5 cm thick rings, clean the mushrooms and quarter them. Finely chop the parsley.

STAP /47

In a large pan, heat oil over low heat. Add the schmarrn batter to the pan and bake it to a golden-yellow, but do not turn it over yet.

STAP /57

In a second pan, heat the oil over medium heat. Roast the leek rings and mushroom quarters in it on all sides. Deglaze with soy sauce, medium-hot mustard and single cream, simmer for 5 minutes and then mix with half of the chopped parsley.

STAP /67

Gently loosen the Schmarrn from the bottom of the pan with a spatula, divide it into 4 parts, then turn them over individually, and bake again for about 10 minutes. Then, divide the Schmarrn into bite-sized pieces.

STAP /77

Arrange the green Schmarrn on a plate, add the vegetables, sprinkle with the remaining parsley, and enjoy.


The recipe can of course be prepared for VEGANS with appropriate ingredient changes.
This recipe was prepared with Braun's MultiQuick 7 (MQ 7005B).
  1. Tillbaka till hemsidan
  2. Recept
  3. Green Kaiserschmarrn with mushroom cream

Green Kaiserschmarrn with mushroom cream

Laat het recept zien
Ȑ
Probleem
Low
ȑ
Tijdstip
50 min
&
Auteur
Laat het recept zien
lorem ipsum
Porties:2
Maakt:

Ingrediënten


200 grams flour
250 ml milk
2  eggs
100 grams leek
50 grams baby spinach
100 grams brown mushrooms
200 ml cream
10 grams parsley
50 grams mountain cheese, grated
10 ml medium-hot mustard
20 ml soy sauce
  salt
  pepper
  oil

Instructies

STAP /17

Separate the egg yolk from the egg white. Beat the egg white with Braun'S MultiQuick 7 double beater attachment until stiff.

STAP /27

In a large bowl, mix the egg yolks, milk, flour, baby spinach, and a bit of salt and pepper with the MultiQuick 7 shaft to form a smooth batter. Fold in the grated mountain cheese and then fold the stiffly beaten egg white in 2 portions into the batter.

STAP /37

Clean the leek and cut it in 0.5 cm thick rings, clean the mushrooms and quarter them. Finely chop the parsley.

STAP /47

In a large pan, heat oil over low heat. Add the schmarrn batter to the pan and bake it to a golden-yellow, but do not turn it over yet.

STAP /57

In a second pan, heat the oil over medium heat. Roast the leek rings and mushroom quarters in it on all sides. Deglaze with soy sauce, medium-hot mustard and single cream, simmer for 5 minutes and then mix with half of the chopped parsley.

STAP /67

Gently loosen the Schmarrn from the bottom of the pan with a spatula, divide it into 4 parts, then turn them over individually, and bake again for about 10 minutes. Then, divide the Schmarrn into bite-sized pieces.

STAP /77

Arrange the green Schmarrn on a plate, add the vegetables, sprinkle with the remaining parsley, and enjoy.

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