3 tbsp Breadcrumbs
3 tbsp Cream cheese
1 tbsp Crème fraîche
1 tbsp Grated horseradish (jarred)
2 tsp Greek yoghurt
1 piece Medium-sized onion
100 ml White balsamic vinegar
2 tbsp butter
5 sprig chives
1 pinch ground pepper
1 tbsp honey
3 pinch salt
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 tbsp butter, 3 tbsp Breadcrumbs, 1 pinch salt
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 piece Medium-sized onion, 100 ml White balsamic vinegar, 1 tbsp honey, 1 pinch salt, 5 sprig chives
For the cream cheese, mix the crème fraîche, cream cheese and yoghurt and season with salt and pepper.
Ingredients
1 tbsp Crème fraîche, 3 tbsp Cream cheese, 2 tsp Greek yoghurt, 1 pinch salt, 1 pinch ground pepper
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 tbsp Grated horseradish (jarred)
189.75
4.44 g
11.39 g
16.90 g
