Mushroom pan with light aioli

Name: Mushroom pan with light aioli
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 4 TABLESPOONS light salad cream; 3 TABLESPOONS Milk; 2 Garlic cloves; 7-10 Tbsp salt, pepper; 750 g Mushrooms; 500 g Oyster mushrooms; 1 collar Spring onions; 2 TABLESPOONS Olive oil; 150 g Wholemeal baguettes

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

4 TABLESPOONS light salad cream
3 TABLESPOONS Milk
2 Garlic cloves
7-10 Tbsp salt, pepper
750 g Mushrooms
500 g Oyster mushrooms
1 collar Spring onions
2 TABLESPOONS Olive oil
150 g Wholemeal baguettes

Directions

1
Mix salad cream and milk. Peel garlic, crush finely and stir in. Season to taste with salt and pepper.
2
Clean mushrooms, wash if necessary. Cut smaller depending on size. Clean, wash and cut spring onions into rings.
3
Heat the oil one after the other in a coated pan. Fry the mushrooms in it in portions. Put all mushrooms back into the pan. Fry the spring onions briefly. Season mushroom pan with salt and pepper.
4
Dress with aioli. With it, baguette.