{"id":3643,"date":"2012-01-20T19:54:18","date_gmt":"2012-01-20T19:54:18","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/20\/pilzporkolt-zutate\/"},"modified":"2014-06-05T17:41:37","modified_gmt":"2014-06-05T17:41:37","slug":"pilzporkolt","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/20\/pilzporkolt\/","title":{"rendered":"Pilzp\u00f6rk\u00f6lt"},"content":{"rendered":"

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

5 Eier
\n400 g Pilze
\n50 g Fett
\n100 ml saure Sahne
\n1 Bund Petersilie
\nSalz
\nPfeffer
\nPaprikapulver
\n1 Zwiebel<\/p>\n

Zubereitung<\/b>
\nDie Pilze werden gewaschen und zerschnitten. Man d\u00fcnstet sie in Fett mit Zwiebel und Paprika weich. Die Eier werden schaumig geschlagen, saure Sahne, Salz und Pfeffer hinzugegeben, gehackte Petersilie hineingestreut und auf die Pilze gegossen. Man serviert mit Mixed Pickles oder sauren Gurken.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 5 Eier 400 g Pilze 50 g Fett 100 ml saure Sahne 1 Bund Petersilie Salz Pfeffer Paprikapulver 1 Zwiebel Zubereitung Die Pilze werden gewaschen und zerschnitten. Man d\u00fcnstet sie in Fett mit Zwiebel und Paprika weich. Die Eier werden schaumig geschlagen, saure Sahne, Salz und Pfeffer hinzugegeben, gehackte Petersilie hineingestreut und auf die … <\/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":[240],"class_list":["post-3643","post","type-post","status-publish","format-standard","hentry","category-gemuse","tag-pilze","item-wrap"],"yoast_head":"\nPilzp\u00f6rk\u00f6lt<\/title>\n<meta name=\"description\" content=\"- Pilzp\u00f6rk\u00f6lt\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/20\/pilzporkolt\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pilzp\u00f6rk\u00f6lt\" \/>\n<meta property=\"og:description\" content=\"- Pilzp\u00f6rk\u00f6lt\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/20\/pilzporkolt\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2012-01-20T19:54:18+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2014-06-05T17:41:37+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/01\\\/20\\\/pilzporkolt\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/01\\\/20\\\/pilzporkolt\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Pilzp\u00f6rk\u00f6lt\",\"datePublished\":\"2012-01-20T19:54:18+00:00\",\"dateModified\":\"2014-06-05T17:41:37+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/01\\\/20\\\/pilzporkolt\\\/\"},\"wordCount\":63,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Pilze\"],\"articleSection\":[\"Gem\u00fcse & Obst\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/01\\\/20\\\/pilzporkolt\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/01\\\/20\\\/pilzporkolt\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/01\\\/20\\\/pilzporkolt\\\/\",\"name\":\"Pilzp\u00f6rk\u00f6lt\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2012-01-20T19:54:18+00:00\",\"dateModified\":\"2014-06-05T17:41:37+00:00\",\"description\":\"- Pilzp\u00f6rk\u00f6lt\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/01\\\/20\\\/pilzporkolt\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/01\\\/20\\\/pilzporkolt\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/01\\\/20\\\/pilzporkolt\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Pilzp\u00f6rk\u00f6lt\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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Februar 2012","format":false,"excerpt":"Zutaten 250 g Pilze 100 g Schafsk\u00e4se 1 Zwiebel 20 g Butter 200 ml saure Sahne 50 g Fett 1 Bund Petersilie Salz Pfeffer Zubereitung Die Stiele der ges\u00e4uberten Pilze werden abgeschnitten und mit der kleingeschnittenen Zwiebel zusammen im Fett ged\u00fcnstet. Der Schafsk\u00e4se wird verr\u00fchrt und die Bed\u00fcnsteten Pilze, die\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":5636,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/03\/21\/pilze-mit-schafskaese\/","url_meta":{"origin":3643,"position":3},"title":"Pilze mit Schafsk\u00e4se","author":"Steffen","date":"21. 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