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  2. Recipes
  3. Green Kaiserschmarrn with mushroom cream

Green Kaiserschmarrn with mushroom cream

Ȑ
Difficulty
Low
ȑ
Time
50 min
&
Author
lorem ipsum

Ingredients

Servings: 2
Makes:

200 grams flour
250 ml milk
2  eggs
100 grams leek
50 grams baby spinach
100 grams brown mushrooms
200 ml cream
10 grams parsley
50 grams mountain cheese, grated
10 ml medium-hot mustard
20 ml soy sauce
  salt
  pepper
  oil

Instructions

STEP 1/7

Separate the egg yolk from the egg white. Beat the egg white with Braun'S MultiQuick 7 double beater attachment until stiff.

STEP 2/7

In a large bowl, mix the egg yolks, milk, flour, baby spinach, and a bit of salt and pepper with the MultiQuick 7 shaft to form a smooth batter. Fold in the grated mountain cheese and then fold the stiffly beaten egg white in 2 portions into the batter.

STEP 3/7

Clean the leek and cut it in 0.5 cm thick rings, clean the mushrooms and quarter them. Finely chop the parsley.

STEP 4/7

In a large pan, heat oil over low heat. Add the schmarrn batter to the pan and bake it to a golden-yellow, but do not turn it over yet.

STEP 5/7

In a second pan, heat the oil over medium heat. Roast the leek rings and mushroom quarters in it on all sides. Deglaze with soy sauce, medium-hot mustard and single cream, simmer for 5 minutes and then mix with half of the chopped parsley.

STEP 6/7

Gently loosen the Schmarrn from the bottom of the pan with a spatula, divide it into 4 parts, then turn them over individually, and bake again for about 10 minutes. Then, divide the Schmarrn into bite-sized pieces.

STEP 7/7

Arrange the green Schmarrn on a plate, add the vegetables, sprinkle with the remaining parsley, and enjoy.


The recipe can of course be prepared for VEGANS with appropriate ingredient changes.
This recipe was prepared with Braun's MultiQuick 7 (MQ 7005B).
  1. Back to homepage
  2. Recipes
  3. Green Kaiserschmarrn with mushroom cream

Green Kaiserschmarrn with mushroom cream

Show me the recipe
Ȑ
Difficulty
Low
ȑ
Time
50 min
&
Author
Show me the recipe
lorem ipsum
Servings:2
Makes:

Ingredients


200 grams flour
250 ml milk
2  eggs
100 grams leek
50 grams baby spinach
100 grams brown mushrooms
200 ml cream
10 grams parsley
50 grams mountain cheese, grated
10 ml medium-hot mustard
20 ml soy sauce
  salt
  pepper
  oil

Instructions

STEP 1/7

Separate the egg yolk from the egg white. Beat the egg white with Braun'S MultiQuick 7 double beater attachment until stiff.

STEP 2/7

In a large bowl, mix the egg yolks, milk, flour, baby spinach, and a bit of salt and pepper with the MultiQuick 7 shaft to form a smooth batter. Fold in the grated mountain cheese and then fold the stiffly beaten egg white in 2 portions into the batter.

STEP 3/7

Clean the leek and cut it in 0.5 cm thick rings, clean the mushrooms and quarter them. Finely chop the parsley.

STEP 4/7

In a large pan, heat oil over low heat. Add the schmarrn batter to the pan and bake it to a golden-yellow, but do not turn it over yet.

STEP 5/7

In a second pan, heat the oil over medium heat. Roast the leek rings and mushroom quarters in it on all sides. Deglaze with soy sauce, medium-hot mustard and single cream, simmer for 5 minutes and then mix with half of the chopped parsley.

STEP 6/7

Gently loosen the Schmarrn from the bottom of the pan with a spatula, divide it into 4 parts, then turn them over individually, and bake again for about 10 minutes. Then, divide the Schmarrn into bite-sized pieces.

STEP 7/7

Arrange the green Schmarrn on a plate, add the vegetables, sprinkle with the remaining parsley, and enjoy.

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

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