Wild truffle with mushrooms and celery

Ingredients for Wild truffle with mushrooms and celery

Instructions for Wild truffle with mushrooms and celery

To prepare the Wild truffle with mushrooms and celery recipe, please follow these instructions:

Bring meat, onion, celery, carrot, juniper berry, thyme, garlic and red wine into a freezer and let it pull in the refrigerator for a day.

Peel the meat, dip it dry in the kitchen roll and saute it in the oil in a large frying pan until it has taken color. Bring the batter, herbs and broth and slowly bring to a boil. Remove foam, lay on and let the ragout simmer until the meat is tender, 30-40 min.

Bring celery and thyme, add lentils, warm ragout through and evenly with corn starch, stirred in cold water. Blanch the small celery for 1 min. In leachate water. Stir them in butter with the mushrooms shortly before the ragout is to be served.

Server with a good mashed potatoes - possibly. With sprouts or cabbage in