{"id":5199,"date":"2013-02-27T21:10:56","date_gmt":"2013-02-27T21:10:56","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5199"},"modified":"2013-02-27T21:10:56","modified_gmt":"2013-02-27T21:10:56","slug":"pilze-auf-griechische-art","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/27\/pilze-auf-griechische-art\/","title":{"rendered":"Pilze auf griechische Art"},"content":{"rendered":"

Zutaten<\/strong>
\n500 g Champignons
\n1 EL gr\u00fcne Pfefferk\u00f6rner, frisch oder aus dem Glas
\n1 EL Zitronensaft
\nSalz
\n2 Tomaten
\n1 Priese Gew\u00fcrznelken
\n8 kleine Zwiebeln
\n1 Priese Zimtpulver
\n2 EL \u00d6l
\n1\/4 l Weisswein, trockener, <\/p>\n

Zubereitung<\/strong>
\nDie Pilze putzen, eventuell kurz abspulen. Gr\u00f6ssere Pilze halbieren oder vierteln. Die Pilze mit dem Zitronensaft mischen. Die Tomaten mit kochendem Wasser \u00fcberbr\u00fchen, kalt abschrecken und h\u00e4uten. Die Tomaten klein w\u00fcrfeln, dabei die Stielans\u00e4tze entfernen. Die Zwiebeln sch\u00e4len.
\nDas \u00d6l in einem Topf erhitzen. Die Zwiebeln darin unter R\u00fchren bei mittlerer Hitze etwa 2 Minuten braten.
\nDie Pilze dazugeben und kurz mitbraten. Die Tomaten, den Wei\u00dfwein und die Pfefferk\u00f6rner untermischen. Die Pilze mit Salz, den Gew\u00fcrznelken und dem Zimt w\u00fcrzen und zugedeckt bei mittlerer Hitze etwa 15 Minuten
\nschmoren.
\nEventuell noch mit Salz abschmecken, in eine Sch\u00fcssel geben und abk\u00fchlen lassen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 500 g Champignons 1 EL gr\u00fcne Pfefferk\u00f6rner, frisch oder aus dem Glas 1 EL Zitronensaft Salz 2 Tomaten 1 Priese Gew\u00fcrznelken 8 kleine Zwiebeln 1 Priese Zimtpulver 2 EL \u00d6l 1\/4 l Weisswein, trockener, Zubereitung Die Pilze putzen, eventuell kurz abspulen. Gr\u00f6ssere Pilze halbieren oder vierteln. Die Pilze mit dem Zitronensaft mischen. Die Tomaten … <\/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-5199","post","type-post","status-publish","format-standard","hentry","category-gemuse","tag-pilze","item-wrap"],"yoast_head":"\nPilze auf griechische Art<\/title>\n<meta name=\"description\" content=\"- Pilze auf griechische 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\/2013\/02\/27\/pilze-auf-griechische-art\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pilze auf griechische Art\" \/>\n<meta property=\"og:description\" content=\"- Pilze auf griechische Art\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/27\/pilze-auf-griechische-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 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