Mushrooms in herb oil for neck steak

Name: Mushrooms in herb oil for neck steak
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Bay leaf; 2 Chillies; 1 Branch rosemary; 1/4 l Rapeseed oil; 500 g Mushrooms; 300 g Oyster mushrooms; 2 Onions; 4 detached neck chops (à approx. 200 g); 1 TEASPOON Fennel seeds; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp R

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Bay leaf
2 Chillies
1 Branch rosemary
1/4 l Rapeseed oil
500 g Mushrooms
300 g Oyster mushrooms
2 Onions
4 detached neck chops (à approx. 200 g)
1 TEASPOON Fennel seeds
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp R

Directions

1
Wash the laurel, 1 chilli pepper and rosemary and dab dry. Pour into a small bottle (approx. 1/4 litre capacity) and fill up with oil. Store in the dark for one week. Clean and sanitize the mushrooms. Peel onions and cut into thin rings.
2
Wash the meat and dab dry. Heat 2 tablespoons of herb oil in a grill pan. Fry the meat for about 3 minutes on each side. In the meantime, wash and clean 1 chilli pepper and cut it into rings. Crush the fennel seeds. Heat 4 tablespoons of herb oil in a frying pan. Fry the mushrooms and onions for about 5 minutes, turning them over. Add fennel seeds and chilli rings. Season with salt and pepper. Arrange mushrooms in a bowl and garnish with rosemary.
3
Fry the mushrooms and onions for about 5 minutes, turning them over. Add fennel seeds and chilli rings. Season with salt and pepper. Arrange mushrooms in a bowl and garnish with rosemary. Season meat with salt and pepper. Arrange on plates, garnish with rosemary, chilli and lemon wedges. Ciabatta tastes good with it