Fried Cultivated Mushrooms on Savoy Cabbage Strips

1. )

Grate. Remove savoy cabbage leaves, rinse and cut into one centimeter wide strips. Dice carrot and pancetta. Press cooked potatoes through a press. Cut chives into rolls.

2) Preparation: Sauté cabbage and carrot in hot rapeseed oil, season with iodized salt, pepper and nutmeg, briefly pull. Cut mushrooms into bite-sized pieces and roast in hot clarified butter, season with iodized salt and pepper. Stir the potatoes with the wine vinegar, bacon, sprouting oil, chives and parsley and season with iodized salt and pepper.

3. ) Dressing: Divide savoy cabbage strips evenly on plates, place fried mushrooms on top and cover with potato bacon dressing, garnish with thyme sprig, bring to table on the spot.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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