| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Anton, Mosimann, Naturally |
4 |
servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1 |
lg |
Garlic clove; peeled and finely |
|
|
; chopped |
| 2 |
|
Shallots; peeled and finely |
|
|
; chopped |
| 500 |
g |
Assorted wild mushrooms |
| 200 |
g |
Tomato concasse. |
| 2 |
tb |
Celeriac; (or celery) leaves, |
|
|
; roughly chopped |
|
|
Salt and freshly ground pepper |
|
|
Paprika |
INSTRUCTIONS
Sweat together the olive oil, garlic and shallots in a frying pan for 2
minutes. Stir in the wild mushrooms adding the firmer varieties first.
Saut. over a high heat until the mushrooms start to go soft.
Add the tomato concasse., celeriac leaves, salt, pepper and paprika. Warm
through and serve immediately.
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