Many people think that Parasol mushroom is only suitable for frying - nothing could be further from the truth - today a recipe for Parasol mushroom tripe.

Young Parasol mushroom, not yet developed, are required for this.

Ingredients

A few good-sized fresh Kania mushrooms. Mushrooms should be as young as possible, not yet developed, then they are firm and firm.

carrots, parsley, celery, stock cube, the so-called beef or chicken bouillon or broth, 1 onion, 1 clove of garlic, 1/4 cubes of butter. Spices: marjoram, salt, pepper, allspice, bay leaf, nutmeg, vegeta. Side dishes - fresh white bread.

Preparation of tripe soup

Dice the onion into small cubes and fry in melted butter. When the onion is lightly golden, add the finely chopped garlic. Fry the whole thing for about 2 minutes so that the garlic does not burn and give off the flavor.

Peel the carrot, parsley and celery root and grate on a trace on coarse meshes.

Add chopped vegetables to the previously fried onion with garlic and simmer for about 10 minutes.

During this time, prepare the broth from stock cubes, or heat up the meat stock obtained from chicken or beef and add it to the stewed vegetables.

Transfer everything from the pan to the pot, add salt, pepper, allspice and stew for a few minutes.

Preparation of the Parasol mushroom

Clean the mushrooms thoroughly, wash them under running water and cut them into strips.

Then melt the butter in a frying pan and add the chopped kites. Fry for a few minutes until juices release. Add the fried kites to the vegetable stock, season with marjoram, soy sauce, a bit of nutmeg, pepper and a pinch of hot pepper. We boil everything. The tripe ready.

Way of giving

We serve tripe with fresh white bread, preferably with a roll or a baguette.

Enjoy your meal