Kyllinggryde with apples and mushrooms

Ingredients for Kyllinggryde with apples and mushrooms

Instructions for Kyllinggryde with apples and mushrooms

To prepare the Kyllinggryde with apples and mushrooms recipe, please follow these instructions:

A real efterårsret with apples, mushrooms and fresh thyme. I usually serve it with a heavy rodfrugtmos of potatoes, celery and carrot, flavored with lots of parsley. But a completely regular boiled potato can now also go. Or rice if you are in a hurry. Cut the onion into very narrow boats. Clean the mushrooms and grate the evt. the large into smaller pieces. Remote carpels from Apple and cut it in too narrow boats. Heat the butter in a pan and fry the meat is browned and crunchy. It is important that it not only stands and cook in its own juices, so it may be a good idea to DAB the meat completely dry with paper towels before frying. Come on mushrooms and onions in the Pan and let it Roast with a moment to the mushrooms are golden. Add the apples and let them cook with, for you have just taken the color. Add the Apple juice or apple cider and let the Court of småsimre in the 10-15 minutes. Season with salt, pepper and fresh thyme. Smooth sauce with corn flour thickens.