A delicious mushroom dish for any occasion!
– Vital Extra
Cut leek into stakes, chop savoy cabbage leaves. Sauté mushrooms in two tablespoons of oil in a saucepan. Salt, pepper and take out. Sauté vegetables in fat. Extinguish with clear soup. Cover and simmer on low heat for about 10 minutes. Season with salt and juice of one lemon. Add mushrooms and simmer a little longer.
Roast pine nuts and garlic briefly. Blend with parmesan and basil leaves in a hand mixer. Add enough oil to make a creamy paste. Serve with the stew.
Serve with whole wheat baguette.
Suitable for diabetics.
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