{"id":5632,"date":"2014-03-19T18:31:00","date_gmt":"2014-03-19T18:31:00","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5632"},"modified":"2014-01-17T19:13:40","modified_gmt":"2014-01-17T19:13:40","slug":"pilz-carpaccio","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/03\/19\/pilz-carpaccio\/","title":{"rendered":"Pilz-Carpaccio"},"content":{"rendered":"

Zutaten<\/strong>
\n200 g Egerlinge; (mittelgro\u00df)
\n200 g Shiitake-Pilze
\n2 Zitrone; den Saft davon
\n4 EL Sherryessig Salz und Pfeffer
\n2 TL Senf
\n8 EL Oliven\u00f6l
\n4 Schalotte
\n2 Bund Schnittlauch
\n4 Knoblauchzehe
\n4 TL Butter
\n8 Scheiben Vollkornbrot; d\u00fcnn<\/p>\n

Zubereitung<\/strong>
\nDie Pilze putzen und mit K\u00fcchenkrepp abreiben (auf keinen Fall waschen, denn die Pilze werden sonst w\u00e4ssrig). Die Egerlinge feinbl\u00e4ttrig schneiden und die Shiitake-Pilze nach Gr\u00f6\u00dfe einmal oder mehrmals durchschneiden. Die Pilze mit dem Zitronensaft betr\u00e4ufeln.
\nAus Sherryessig, Salz, Pfeffer, Senf und dem Oliven\u00f6l eine cremige Marinade r\u00fchren (am besten alles in einer Tasse gut mit der Gabel verschlagen). Die Schalotte sch\u00e4len, halbieren, in sehr kleine W\u00fcrfel schneiden und zum Schluss unter die Marinade mischen. Den Schnittlauch gr\u00fcndlich waschen, gut trocken sch\u00fctteln und anschlie\u00dfend mit einer K\u00fcchenschere in ganz feine R\u00f6llchen schneiden. Die Pilze auf dem Teller verteilen und die Marinade dar\u00fcbertr\u00e4ufeln. Mit dem Schnittlauch bestreuen. Danach mit Frischhaltefolie abdecken und etwa 20 Minuten gut durchziehen lassen.
\nVor dem Servieren die Knoblauchzehe sch\u00e4len und in Scheiben schneiden. In einer Pfanne die Butter zerlassen, den Knoblauch darin 1 Minute braten und dann herausnehmen. Das Vollkornbrot diagonal durchschneiden, so dass Dreiecke entstehen, und in der hei\u00dfen Butter von beiden Seiten je 3 Minuten braten. Zu dem Pilz-Carpaccio servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 200 g Egerlinge; (mittelgro\u00df) 200 g Shiitake-Pilze 2 Zitrone; den Saft davon 4 EL Sherryessig Salz und Pfeffer 2 TL Senf 8 EL Oliven\u00f6l 4 Schalotte 2 Bund Schnittlauch 4 Knoblauchzehe 4 TL Butter 8 Scheiben Vollkornbrot; d\u00fcnn Zubereitung Die Pilze putzen und mit K\u00fcchenkrepp abreiben (auf keinen Fall waschen, denn die Pilze werden … <\/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":[6],"tags":[240],"class_list":["post-5632","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","tag-pilze","item-wrap"],"yoast_head":"\nPilz-Carpaccio<\/title>\n<meta name=\"description\" content=\"- Pilz-Carpaccio\" \/>\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\/2014\/03\/19\/pilz-carpaccio\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pilz-Carpaccio\" \/>\n<meta property=\"og:description\" content=\"- Pilz-Carpaccio\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/03\/19\/pilz-carpaccio\/\" \/>\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=\"2014-03-19T18:31:00+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\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\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\\\/2014\\\/03\\\/19\\\/pilz-carpaccio\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/03\\\/19\\\/pilz-carpaccio\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Pilz-Carpaccio\",\"datePublished\":\"2014-03-19T18:31:00+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/03\\\/19\\\/pilz-carpaccio\\\/\"},\"wordCount\":213,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Pilze\"],\"articleSection\":[\"Hauptgerichte\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/03\\\/19\\\/pilz-carpaccio\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/03\\\/19\\\/pilz-carpaccio\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/03\\\/19\\\/pilz-carpaccio\\\/\",\"name\":\"Pilz-Carpaccio\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2014-03-19T18:31:00+00:00\",\"description\":\"- Pilz-Carpaccio\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/03\\\/19\\\/pilz-carpaccio\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/03\\\/19\\\/pilz-carpaccio\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/03\\\/19\\\/pilz-carpaccio\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Pilz-Carpaccio\"}]},{\"@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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