Sauteed Mushrooms And Spinach (2 persons / 10 minutes)
1 red onion
1 clove of garlic
75 g trumpet mushroom
75 g shuntrel mushrooms
250 g tenderloin
6 pickled gherkins
1 handful of baby spinach
20 g butter
½ glass of red wine
3-4 tablespoons of raw cream
Extra virgin olive oil
Salt / Pepper / Powder chili pepper
Chop the red onion and garlic into fine chopsticks.
After heating a large non-stick pan, add olive oil, roast the garlic and onion until it turns color and place in a pan from the pan.
Put a little more olive oil in the same pan and put the mushrooms in a single layer.
Chop your tenderloin into large cubic pieces, blend with salt pepper and chili pepper.
When the mushrooms get some color, throw your meat into the pan. Make sure all the material is one layer.
Finely chop the marinade and transfer it to the mushrooms and tenderloin cooked together with the sautéed garlic and onion, which you have set aside before chopping the baby spinach.
Add half a glass of vegetable broth, along with a small pinch of salt and pepper.
Add 20 g butter and red wine to it. Alcohol of the red wine will catch fire and ignite your mixture.
After stirring a little, add 3-4 spoons of raw cream on it, cut the bottom of the fire and mix the cream well into your food as you make 8 movements.
Serve with a wide and deep plate.
If you have taken your mushrooms in a dried form, all you have to do is dissolve them in hot water or better still in hot vegetable juice. In this way, the taste of your mushroom will be transferred to vegetable juice. The vegetable juice you use in your meal will add the taste of mushrooms to your meal better.