Champignonpuddinkjes met oranje paprikasaus

paprika_recept_overige2.jpg

Eigenschappen

Bereidingstijd: 50 min

Menugang: Voorgerecht

Bereidingswijze: Koken

Aantal personen: 2 pers.

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Ingrediënten:

  • 50 g pistachenootjes
  • 1/2 ui
  • 100 g champignons
  • 1 1/2 eetlepel olie
  • 1 ei
  • 1 1/2 eetlepel volle melk
  • 1 thelepel Dijonmosterd
  • 1 oranje paprika
  • 1 teentje knoflook
  • 1 1/2 eetlepels slagroom
  • zout
  • peper

Bereidingswijze

Dieet: Vegetarisch dieet, Glutenvrij dieet, Eiwitbeperkt dieet

Veeg de champignons schoon, indien ze uit blik of pot komen laat ze evenuitlekken in een vergiet. Snij de champignons klein. Was de paprika, verwijderde zaadjes en snij de paprika klein. Was de tomaat en snij deze ook klein. Pelde ui en snij deze in kleine stukjes. Breng de azijn met het water, dekandijsuiker en wat peper voor de smaak in een ruime steelpan aan de kook. Voegde gesneden champignons, paprika en tomaat toe, pers er 1 teentje knoflook bovenuit en laat de groenten in +/- 20 minuten zachtjes, afgedekt gaar koken. Doeintussen de olijfolie in een kommetje. Pers er de rest van de knoflook bovenuit. Was de basilicumblaadjes en hak ze fijn. Klop de basilicum door deolijfolie en breng de olie mogelijk op smaak met zout en peper. Snij de korstjesvan het brood. Bestrijk de sneetjes brood met de smaakvolle olie en bak ze in+/- 5 minuten op een rooster in de voorverwarmde oven lichtbruin en krokant.Snij dit toastbrood diagonaal door.

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