Grilled oyster mushrooms with a cream-cheese crème
Tillredning
Put 2 tbsp cold butter in a non-stick pan and fry 7 oyster mushrooms (approx. 20 g) over a medium heat. Lightly salt the mushrooms, remove them and toast 5 heaped tbsp panko (or breadcrumbs) in the same pan until golden brown. Peel 1 red onion (medium) and cut it into 12 rings. Mix together 100 ml white balsamic vinegar with 1 tsp honey in a small pan, lightly salt, bring to the boil and blanch the onion rings in the liquid for around 1 minute. For the cream-cheese crème, season 1 tbsp crème fraîche, 3 tbsp cream cheese and 2 tbsp Greek yoghurt with salt and pepper. Put one grilled mushroom on each spoon. Pipe the cream-cheese crème on top and add an onion ring. Sprinkle with crispy panko and garnish with finely chopped chives and 1 tsp grated horseradish (jarred).
12 portions
ingredients:
- 2 tbsp cold butter
- 7 oyster mushrooms (approx. 20 g)
- 5 heaped tbsp panko (or breadcrumbs)
- 1 red onion (medium)
- 100 ml white balsamic vinegar
- 1 tsp honey
- 1 tbsp crème fraîche
- 3 tbsp cream cheese
- 2 tbsp Greek yoghurt
- chives
- 1 tsp grated horseradish (jarred)
