{"id":3723,"date":"2012-02-04T22:48:11","date_gmt":"2012-02-04T22:48:11","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/04\/pilze-auf-wild-art-z\/"},"modified":"2012-02-05T19:15:21","modified_gmt":"2012-02-05T19:15:21","slug":"pilze-auf-wild-art-z","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/04\/pilze-auf-wild-art-z\/","title":{"rendered":"Pilze auf Wild-Art zubereitet"},"content":{"rendered":"

Zutaten<\/strong><\/p>\n

500 g Pilze
\n2 Mohrr\u00fcben
\n2 Zwiebeln
\n1 Petersilienwurzel
\nSalz
\nLorbeerblatt
\nPfefferk\u00f6rner
\nEssig
\n3 W\u00fcrfelzucker
\n2 EL Fett
\n2 EL Mehl
\n1\/2 Zitrone
\n200 ml saure Sahne
\nZubereitung
\n<\/strong>Die Mohrr\u00fcben werden mit den Zwiebeln, Salz, Lorbeerblatt, Pfeffer, ein paar Tropfen Essig und soviel Wasser, dass alles eben bedeckt ist, im bedeckten Topf weich gekocht. Man gie\u00dft die Br\u00fche durch ein Sieb und stellt sie beiseite. Die Petersilienwurzel und der W\u00fcrfelzucker werden in einem E\u00dfl\u00f6ffel Fett angebraten, mit Mehl bestreut und braun gebraten. Man gie\u00dft die beiseite gestellte Gem\u00fcsebr\u00fche darauf, schmeckt mit Zitronensaft ab und gibt saure Sahne dazu.<\/p>\n

Die Pilze werden ges\u00e4ubert und halbiert oder in Viertel geschnitten und in 1 E\u00dfl\u00f6ffel Fett ged\u00fcnstet. Man mischt die Wildso\u00dfe mit dem durchpassierten Gem\u00fcse unter die Pilze und serviert sie mit Semmelkl\u00f6\u00dfen.<\/p>\n

This was posted on Google+\u2026<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"

Zutaten 500 g Pilze 2 Mohrr\u00fcben 2 Zwiebeln 1 Petersilienwurzel Salz Lorbeerblatt Pfefferk\u00f6rner Essig 3 W\u00fcrfelzucker 2 EL Fett 2 EL Mehl 1\/2 Zitrone 200 ml saure Sahne Zubereitung Die Mohrr\u00fcben werden mit den Zwiebeln, Salz, Lorbeerblatt, Pfeffer, ein paar Tropfen Essig und soviel Wasser, dass alles eben bedeckt ist, im bedeckten Topf weich gekocht. … <\/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-3723","post","type-post","status-publish","format-standard","hentry","category-gemuse","tag-pilze","item-wrap"],"yoast_head":"\nPilze auf Wild-Art 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