- Cooking at the table
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Free delivery from CHF 80.-
01. March 2014
Preparation time / Pre-cooking time for the filling: 40 minutes
Cooking time: 50 minutes
Melt the butter in the Durotherm, add onions, garlic and sweat for approx. 1 minute without causing colour to change.
Then add mushrooms and Ebly and continue to sweat, then de-glaze with vegetable stock 2. Season with freshly milled salt and pepper and pre-cook for approx. 3 minutes.
Replace the mushrooms or herbs with seasonal variants (e.g. replace with wild garlic). Perfume the cream cheese sauce with a little saffron. Fish, chicken or other light meat go really well with this.