How to do it:
1. Peel and chop the garlic clove. Rub mushrooms with kitchen paper, cut off stalks, halve or quarter mushrooms.
2. Bring the stock in the COOK & SERVE pot with garlic, bay leaf, lemon juice and thyme to a boil. Divide the mushrooms into 3 portions. One portion each
add, bring to the boil, stir. After 2 min. lift out with a skimmer and add the next Cooking portion.
3. Wash parsley and chop it with stalks, walnuts and starch in a lightning chipper. Remove thyme and bay leaf from the stock. Add cream cheese by the spoonful, then add parsley and nut mixture, bring to the boil while stirring. Season to taste with salt and pepper, add the mushrooms again, heat up. Serve with noodles or bread dumplings.
Tip: With 500 ml vegetable stock it becomes a soup.
Nutritional values per serving:
Calories: 270 kcal, Carbohydrates: 8,7 g, Protein: 13,1 g, Fat: 19,7 g, Dietary fibre: 4,2 g
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