crubba.se

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Renskav med kantareller i creme fraiche-sås

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En snabb och rustik rätt med viltsmak och ett perfekt tillfälle att använda torkade trattkantareller. Eller färsk svamp! Ät gärna tillsammans med pasta eller potatis och en grönsallad.


Crubbakockar

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Laga - Fullt upp:   hacka, blanda, vispa,…
Passa – Kolla då & då:   steka, småkoka,…
Vila – Maten sköter sig själv:   ugnsbaka, svalna, jäsa,…
Recept

  • ARBETSNIVÅ:

  • Laga
  • Passa
  • Vila
  1. Menu 1

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    Renskav med kantareller i creme fraiche-sås

När ditt recept skall vara klart!
Recept, översikt
    • Steg 1
    • 8 Min

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    Värm en stekpanna på medel-högvärme och plocka fram samtliga ingredienser.
    Stek den frysta renskaven direkt i pannan med smör. Vänd då och då, skrapa av och dela de stekta skivorna med två trägafflar eller liknande. Fortsätt tills all renskav är finfördelad. Hacka löken och låt den steka med en stund, tillsätt därefter övriga ingredienser till pannan. Torkad svamp kan ersättas med ca. 100 g färsk svamp per dl torkad. Salta och peppra.

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    Renskav

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    Smör

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    Lök, gul

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    Trattkantarell, torkad

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    Salt-Peppar

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    Creme fraiche

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    Timjan, torkad

    • Steg 2
    • 10 Min

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    Låt koka ihop på låg värme ca. 10 minuter

    • Steg 3
    • 2 Min

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    Klart! Smaka av med salt och peppar

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