A mushroom ragout boasting deep and hearty aromas courtesy of oyster mushrooms and the unparalleled cream from Erdhof Seewalde’s Angler Rotvieh cows. The road to perfection is short in this case – we add only browned onions and a splash of organic wine from Weingut Leiner in the Pfalz. Enjoy!
Put the mushroom ragout into a pot and place on a low heat. You can also put the jar in a water bath and heat your mushroom ragout ever so gently that way.
Microwaving also works, it’s just that we don’t have one at Nobelhart so we’ll leave it to you to figure out how to work it!
About Frische Kappen
Frische Kappen is the name of Andreas and Manuel’s small mushroom farm near Templin in the Uckermark region. Their passion for these special forest and meadow dwellers dates back to their early childhood – then and now, they enjoy going on long walks to forage for mushrooms. After years of successfully experimenting with the cultivation of various mushroom species, Manuel and Andreas founded Frische Kappen together in 2019 – a project that we love to support.