Porcini Mushrooms with Pine Nuts and Rosemary
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 32 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 Tbsps Pine nuts
- 50 grams Parmesan
- 4 rosemary
- 1 kilogram Porcini mushroom
- 2 Tbsps butter
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- Red pepper flakes
Preparation steps
1.
Toast the pine nuts in a dry skillet until golden brown and fragrant. Remove and allow to cool.
Grate the Parmesan. Rinse the rosemary and shake dry. Strip the needles from the stem and chop. Cut the rest of the stems into small pieces. Trim and clean the mushrooms thoroughly. Leave the small mushrooms whole and cut the bigger mushrooms into halves or slices.
2.
Heat the butter and oil in a pan. Fry the mushrooms over high heat for 1-2 minutes. Reduce to medium heat and fry for another 5 minutes on all sides.
Add the chopped rosemary and stems and season with salt and pepper.
Transfer the finished mushrooms to small bowls and serve showered with pine nuts, Parmesan and red pepper flakes.
