Peppers cream
Instructions
Clean the mushrooms and cut them into slices.
Fry them in a pan with melted butter and after about 5 minutes add the finely chopped onion and sauté for another 5 minutes.
Pour over the mushrooms 100 cl of boiling broth, add salt and pepper and cook for a quarter of an hour at moderate heat.
In a bowl the flour, dilute with a little water and add to mushrooms, cooking another 7 minutes.
Mix the yoghurt mixture, cut into strips and brine peppers well drained and cut into strips.
Heat the cream and served unboiled sprinkling with chopped parsley.
Ingredients and dosing for 4 persons
- 500 g of mushrooms
- 30 g of butter
- 40 g of flour
- 1/2 jar of whole yoghurt
- 100 cl of broth
- 1 onion
- 100 g of brine language
- 2 red peppers in brine
- Parsley
- Salt
- Pepper