Spinach and mushroom pan
Recipe Facts
Difficulty:
easy ◉◉◎◎◎
Servings:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Ceramic grill, wok pan
Ingredients
• 800 g fresh spinach
• 1 chili
• 500 g mushrooms of choice
• 50 g butter
• 100 g dried tomatoes
• 200 ml vegetable broth
• 50 ml cream
• Seeds of choice
• Salt
• Pepper
• Parmesan
More veggie recipes from Klaus Breinig can be found in FIRE&FOOD 03/2021!
Wok set available in our FIRE&FOOD Shop!
Preparation
➊ Remove seeds from chili pepper and chop finely. Chop mushrooms finely and slice tomatoes into strips.
➋ First, roast the mushrooms in a pan without oil until browned, then add chili and tomatoes. Sauté everything well and pour in the vegetable broth.
➌ Then add the spinach and mix everything. Add cream and seeds and bring everything to a boil until slightly reduced.
➍ Grate the Parmesan, bring everything to a boil again and season to taste.
Recipe by Klaus Breinig
The chef and grilling professional from Edertal loves down-to-earth culinary delights on the hot grill. He convinces with his sympathetic, honest manner, which also led him to his own cooking show on Hessischer Rundfunk last year. In "Klaus cooks in front of the house", he thanks particularly committed people with his mobile outdoor kitchen. www.klausbreinig.com
Recipe from FIRE&FOOD issue 03/2021
