About the Recipe
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200g Mushrooms (closed cup)
150g Vegan butter
180ml White Wine
80/100g Olive Oil
1 sheet of Nori or Dulce seaweed
3 Garlic cloves
50g fresh Parsley
tsp Chilli Flakes
cut the mushrooms in as equal as possible pieces of 4 or 5 mm.
Place in a large pot
Place the mushrooms on an heated pan and stering, let as much as liquid out until a light crust it's formed. Remove the mushrooms and set aside.
In a separete pan slight fry in Olive Oil, 1.5 garlic clove thinly chopped until golden.
This is placeholder text. To change this content, double-click on the element and click Change Content. To manage all your collections, click on the Content Manager button in the Add panel on the left.