{"id":4274,"date":"2012-08-19T07:02:00","date_gmt":"2012-08-19T07:02:00","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4274"},"modified":"2012-08-19T07:02:00","modified_gmt":"2012-08-19T07:02:00","slug":"pilzpogatschen-andere-art","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/08\/19\/pilzpogatschen-andere-art\/","title":{"rendered":"Pilzpogatschen andere Art"},"content":{"rendered":"

Zutaten<\/strong>
\n300 g Pilze
\n2 Semmeln
\nMilch
\n2 Eigelb
\nSemmelbr\u00f6sel<\/p>\n

Zubereitung<\/strong>
\nDie Pilze werden geputzt und zerschnitten. Zwei in Milch eingeweichte Semmeln, 2 Eigelb und soviel Semmelbr\u00f6sel werden verknetet, da\u00df man eine gut formbare Masse erh\u00e4lt. Pogatschen werden daraus geformt, in Ei und Semmelbr\u00f6seln gew\u00e4lzt und in hei\u00dfem \u00d6l gebacken. Man serviert sie mit gr\u00fcnen Gem\u00fcsesorten.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 300 g Pilze 2 Semmeln Milch 2 Eigelb Semmelbr\u00f6sel Zubereitung Die Pilze werden geputzt und zerschnitten. Zwei in Milch eingeweichte Semmeln, 2 Eigelb und soviel Semmelbr\u00f6sel werden verknetet, da\u00df man eine gut formbare Masse erh\u00e4lt. Pogatschen werden daraus geformt, in Ei und Semmelbr\u00f6seln gew\u00e4lzt und in hei\u00dfem \u00d6l gebacken. Man serviert sie mit gr\u00fcnen … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","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-4274","post","type-post","status-publish","format-standard","hentry","category-gemuse","tag-pilze","item-wrap"],"yoast_head":"\nPilzpogatschen andere Art<\/title>\n<meta name=\"description\" content=\"- Pilzpogatschen andere Art\" \/>\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\/08\/19\/pilzpogatschen-andere-art\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pilzpogatschen andere Art\" \/>\n<meta property=\"og:description\" content=\"- Pilzpogatschen andere Art\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/08\/19\/pilzpogatschen-andere-art\/\" \/>\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=\"2012-08-19T07:02:00+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\\\/08\\\/19\\\/pilzpogatschen-andere-art\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/08\\\/19\\\/pilzpogatschen-andere-art\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Pilzpogatschen andere Art\",\"datePublished\":\"2012-08-19T07:02:00+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/08\\\/19\\\/pilzpogatschen-andere-art\\\/\"},\"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\\\/08\\\/19\\\/pilzpogatschen-andere-art\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/08\\\/19\\\/pilzpogatschen-andere-art\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/08\\\/19\\\/pilzpogatschen-andere-art\\\/\",\"name\":\"Pilzpogatschen andere Art\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2012-08-19T07:02:00+00:00\",\"description\":\"- Pilzpogatschen andere Art\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/08\\\/19\\\/pilzpogatschen-andere-art\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/08\\\/19\\\/pilzpogatschen-andere-art\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/08\\\/19\\\/pilzpogatschen-andere-art\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Pilzpogatschen andere Art\"}]},{\"@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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Die Zwiebel wird w\u00fcrflig geschnitten und im Fett hellbraun gebraten. Man gibt die Pilze, Salz und Pfeffer hinzu und streut feingeschnittene Petersilie darauf.\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":439,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/11\/italienischer-hackbraten\/","url_meta":{"origin":4274,"position":3},"title":"Italienischer Hackbraten","author":"Steffen","date":"11. 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Juni 2011","format":false,"excerpt":"Zutaten 250 g Magerquark oder Schichtk\u00e4se 30 g Butter 30 g Zucker 1 kleines Ei 1 Eigelb 1\/2 Vanillestange (oder 1 T\u00fctchen Vanillezucker) 1 Prise Salz Zitronenschale, abgerieben 75 g Grie\u00df 75 g Semmelbroesel 12 sch\u00f6ne, grosse Erdbeeren Zum W\u00e4lzen und Anrichten: 75 g Butter 3 EL Zucker 75 g\u2026","rel":"","context":"In "Geb\u00e4ck"","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3644,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/20\/pilzpogatschen\/","url_meta":{"origin":4274,"position":5},"title":"Pilzpogatschen","author":"Steffen","date":"20. Januar 2012","format":false,"excerpt":"Zutaten600 g Pilze1 kleine ZwiebelSalzPfeffer1 Bund Petersilie500 g Mehl1 EiFettSemmelbr\u00f6sel ZubereitungDie gewaschenen und geputzten Pilze werden klein geschnitten. 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