Piquant mushroom pan

Name: Piquant mushroom pan
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 g Mushrooms; 250 g Chanterelles; 250 g Oyster mushrooms; 1 medium onion; 3 TABLESPOONS oil, salt; 7-10 Tbsp black pepper; 2 small apples; 1/2 Pot/bunch of thyme; 4 tablespoons (50 g) Fresh cream; 1-2 TABLESPOONS Cranberries (from the glass)

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

500 g Mushrooms
250 g Chanterelles
250 g Oyster mushrooms
1 medium onion
3 TABLESPOONS oil, salt
7-10 Tbsp black pepper
2 small apples
1/2 Pot/bunch of thyme
4 tablespoons (50 g) Fresh cream
1-2 TABLESPOONS Cranberries (from the glass)

Directions

1
Clean and wash mushrooms and chanterelles. Clean oyster mushrooms and rub with kitchen paper. Halve or quarter the mushrooms depending on size. Peel onion and cut into fine cubes
2
Heat the oil in a large frying pan. Sauté the onion in it until transparent. Take it out. Fry the mushrooms in the frying fat in portions, turning them golden brown and seasoning them. Take out
3
Wash apples thoroughly, quarter and core them. Cut apples into thin slices. Wash the thyme and pluck off the leaves. Add apples and thyme to the pan and sauté briefly.
4
Put all the mushrooms and onion back into the pan and heat them up. Serve with a dash of crème fraîche and cranberries. Serve with farmhouse bread
5
Drink: cool rosé wine