Spinach and mushroom pan
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Ceramic grill, wok pan
Ingredients
• 800 g fresh spinach
• 1 chilli
• 500 g mushrooms of your choice
• 50g butter
• 100 g dried tomatoes
• 200 ml vegetable stock
• 50 ml cream
• Kernels and seeds of your choice
• Salt
• Pepper
• Parmesan
More veggie recipes from Klaus Breinig can be found in FIRE&FOOD 03/2021!
Wok set is available in our FIRE&FOOD shop!
preparation
➊ Remove the seeds from the chili pepper and chop into small pieces. Chop the mushrooms into small pieces and cut the tomatoes into strips.
➋ First, fry the mushrooms in a pan without adding any oil until brown, then add the chili and tomatoes. Fry everything well and pour in the vegetable stock.
➌ Then add the spinach and mix everything together. Add the cream and seeds and bring everything to the boil until it has reduced a little.
➍ Grate the Parmesan, bring everything to the boil again and season to taste.
R ecipe by Klaus Breinig
The chef and grill professional from Edertal loves down-to-earth culinary delights on the hot grill. He impresses with his friendly, honest manner, which also led him to his own cooking show on Hessischer Rundfunk last year. With "Klaus kocht vorm Haus" he thanks particularly committed people with his mobile outdoor kitchen. www.klausbreinig.com
Recipe from FIRE&FOOD issue 03/2021
