{"id":3621,"date":"2012-01-17T19:44:52","date_gmt":"2012-01-17T19:44:52","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/17\/champignon-bratlinge\/"},"modified":"2012-01-19T20:05:54","modified_gmt":"2012-01-19T20:05:54","slug":"champignon-bratlinge","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/17\/champignon-bratlinge\/","title":{"rendered":"Champignon-Bratlinge"},"content":{"rendered":"

Zutaten<\/b><\/p>\n

200 g Braune Champignons
2 Knoblauchzehen
2 Petersilienzweige
100 g s\u00fc\u00dfe Sahne
4 EL Schnellkoch-Polenta
3 EL Brat\u00f6l
Salz
1 Prise Muskat
Pfeffer aus der M\u00fchle
1 EL Mehl
50 g Semmelbr\u00f6sel
1 Ei
1-2 EL Brat\u00f6l <\/p>\n

Zubereitung<\/b><\/p>\n

Diese Pilzschnitten schmecken sowohl kalt als auch warm. Kalt sind sie hervorragendes Fingerfood f\u00fcr B\u00fcro und Schule. Der Bratling kann auch gut auf ein Butterbrot gelegt werden und wird so zur leckeren vegetarischen Pilz-Pastete. Wer die Champignon-Bratlinge warm genie\u00dfen m\u00f6chte, muss sie zus\u00e4tzlich panieren und braten. Zusammen mit Blattspinat und Salzkartoffeln haben Sie dann ein exzellentes Hauptgericht, zu dem zum Beispiel die ganz hervorragend passen w\u00fcrde, aber auch die selbst gemachte Mayonnaise, die Senf- oder die K\u00e4sesauce.<\/p>\n

1. Die Champignons putzen und in Scheiben schneiden. Die Knoblauchzehen sch\u00e4len und klein schneiden, dann die Petersilie waschen, trocken tupfen und fein hacken.
2. Champignons und Knoblauch in einem Topf mit zwei Essl\u00f6ffel hei\u00dfem \u00d6l anbraten. Mit Salz, Pfeffer und Muskat w\u00fcrzen, dann mit Sahne auff\u00fcllen. Alles eine Minute aufkochen lassen, von der Herdplatte ziehen, die Petersilie unterheben und anschlie\u00dfend mit einem Mixstab fein p\u00fcrieren.
3. Das Champignonp\u00fcree erhitzen und die Polenta unter st\u00e4ndigem R\u00fchren einrieseln lassen. So lange r\u00fchren, bis eine breiartige Masse entsteht und die Pilzcreme stockt. Das dauert zirka 2 Minuten.
4. Einen Suppenteller mit einem Essl\u00f6ffel \u00d6l einpinseln, die hei\u00dfe Pilz-Masse
hinein geben, glatt streichen und abk\u00fchlen lassen. Dadurch wird sie
fest.
5. Die fertige Bratling-Masse auf eine Platte st\u00fcrzen und wie einen runden Kuchen in 8 St\u00fccke schneiden. Wer die Pilzschnitten kalt genie\u00dfen m\u00f6chte, kann jetzt loslegen: Am besten schmecken die kalten Bratlinge mit etwas Blattsalat.
9. F\u00fcr eine warme Mahlzeit m\u00fcssen die Bratlinge noch paniert und gebraten werden. Dazu wenden Sie die kalten Schnitten zun\u00e4chst in Mehl und ziehen sie dann durch das verquirlte Ei. Zum Schluss werden die Exemplare in den Semmelbr\u00f6seln paniert und in einer Pfanne mit 1- 2 Essl\u00f6ffel hei\u00dfem \u00d6l von beiden Seiten gebraten. Auch zu den warmen Bratlingen passt ein Salat hervorragend. In Kombination mit
Blattspinat und Salzkartoffeln oder Kartoffelp\u00fcree h\u00e4tten Sie ein komplettes vegetarisches Hauptgericht.
Quelle: de.rec.mampf<\/p>\n

This was posted on Google+…<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"

Zutaten 200 g Braune Champignons2 Knoblauchzehen2 Petersilienzweige100 g s\u00fc\u00dfe Sahne4 EL Schnellkoch-Polenta3 EL Brat\u00f6lSalz1 Prise MuskatPfeffer aus der M\u00fchle1 EL Mehl50 g Semmelbr\u00f6sel1 Ei1-2 EL Brat\u00f6l Zubereitung Diese Pilzschnitten schmecken sowohl kalt als auch warm. Kalt sind sie hervorragendes Fingerfood f\u00fcr B\u00fcro und Schule. Der Bratling kann auch gut auf ein Butterbrot gelegt werden und … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[18],"tags":[102],"class_list":["post-3621","post","type-post","status-publish","format-standard","hentry","category-gemuse","tag-champignon","item-wrap"],"yoast_head":"\nChampignon-Bratlinge<\/title>\n<meta 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an Peperoni-Pilz-Sauce","author":"Steffen","date":"17. Juli 2011","format":false,"excerpt":"Zutaten 150 g Rote Peperoni 150 g Gelbe Peperoni 250 g Frische Champignons 2 EL Zitronensaft 2 Knoblauchzehen 3 Zweige Petersilie 8 D\u00fcnne Kalbsschnitzel Pfeffer Salz 20 g Weissmehl 1 EL Bratbutter 1 EL Oliven\u00f6l Paprika 1 dl Saucen-Halbrahm Zubereitung Peperoni halbieren, entkernen und in feine Streifen schneiden. Champignons putzen,\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":513,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/12\/champignonsalat\/","url_meta":{"origin":3621,"position":1},"title":"Champignonsalat","author":"Steffen","date":"12. April 2011","format":false,"excerpt":"Zutaten: 250 g frische Champignons Saft von 1 Zitrone 2 Knoblauchzehen 2 EL Weinessig 1 TL Salz 1\/2 TL wei\u00dfer Pfeffer 6 EL Oliven\u00f6l 4 EL gehackte Petersilie Zubereitung: Die Champignons einzeln unter flie\u00dfendem, kaltem Wasser putzen (die Stiele dranlassen) und sofort in ein Sieb geben. Jede Schicht Champignons mit\u2026","rel":"","context":"In "Gem\u00fcse & Obst"","block_context":{"text":"Gem\u00fcse & Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3124,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/17\/die-doufu-kostlichkeit-der-kochin\/","url_meta":{"origin":3621,"position":2},"title":"Die Doufu-K\u00f6stlichkeit der K\u00f6chin","author":"Steffen","date":"17. Dezember 2011","format":false,"excerpt":"Zutaten 250 g feine Weizenbandnudeln \u00d6l zum Braten 1 kl. Zwiebel 100 g Brokkoli 80 g Champignons \u00bd Tasse Wasserkastanien 80 g Sojasprossen 2 Knoblauchzehen 1 St\u00fcck Ingwer 250 g Doufu So\u00dfe: 1 TL Salz 1 TL brauner Zucker 2 EL Sojaso\u00dfe 2 EL Reiswein 1 EL Sesam\u00f6l 2 TL\u2026","rel":"","context":"In "Asiatisch"","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":439,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/11\/italienischer-hackbraten\/","url_meta":{"origin":3621,"position":3},"title":"Italienischer Hackbraten","author":"Steffen","date":"11. 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April 2011","format":false,"excerpt":"Zutaten: 4 H\u00e4hnchenschenkel 100 g Schalotten 200 g Champignons 1 M\u00f6hre 2 Knoblauchzehen 4 El \u00d6l 1 Lorbeerblatt 50 g durchwachsener Speck 1 EL Mehl 1\/2l trockener Rotwein 150 g dicke Bohnen 2 El gehackte Petersilie Salz, Pfeffer Zubereitung: Die H\u00e4hnchenschenkel waschen und mit Salz und Pfeffer einreiben. Dann die\u2026","rel":"","context":"In "Gefl\u00fcgel"","block_context":{"text":"Gefl\u00fcgel","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/geflugel\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":540,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/13\/avocados-mit-pilzsalat\/","url_meta":{"origin":3621,"position":5},"title":"Avocados mit Pilzsalat","author":"Steffen","date":"13. April 2011","format":false,"excerpt":"Zutaten: 2 reife Avocados 100 g frische Champignons 6 EL feingehackte Petersilie Marinade 1 EL Weinessig 3 EL \u00d6l 1 gepre\u00dfte Knoblauchzehe oder 2 EL feingehackte Zwiebel 1\/2 TL Salz 1\/2 TL frisch gemahlener schwarzer Pfeffer Zubereitung: Champignons gr\u00fcndlich waschen, putzen und in feine Scheiben schneiden. Die Zutaten f\u00fcr die\u2026","rel":"","context":"In "Gem\u00fcse & Obst"","block_context":{"text":"Gem\u00fcse & Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3621","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=3621"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3621\/revisions"}],"predecessor-version":[{"id":3623,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3621\/revisions\/3623"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=3621"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=3621"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=3621"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}