In der Pilzsaison gibt es kaum ein besseres Gericht als solche mit Pfifferlingen. Das vielseitige Gewächs eignet sich perfekt für eine schnelle Mahlzeit, die einfach und schnell zuzubereiten ist. Hier sind drei super schnelle Rezepte mit Pfifferlingen, die sowohl köstlich als auch nahrhaft sind.

3 super schnelle Rezepte mit Pfifferlingen

Many of you have been asking for quick and easy family recipes, and today is the day! I will be showing you three super-fast and super-easy mushroom recipes, featuring chanterelles or any other type of mushroom that you love. I’m truly excited because healthy and delicious food is what this is all about! If you’re looking to learn more about healthy eating, you’re in the right place, and welcome to my channel.

At the moment, chanterelles are in season, and they’re particularly high in vitamin B3. Approximately 100 grams contain up to 6,500 micrograms of vitamin B3, which is the recommended daily amount. Vitamin B3 plays a unique role in various metabolic processes related to energy generation. A deficiency in vitamin B3 can lead to fatigue or inflammations, making it crucial to ensure our vitamin B3 intake is sufficient. Chanterelles are a great source of vitamin B3, but make sure you’re getting them from a trusted source. Chanterelles cannot be cultivated, and wild mushrooms, in general, should be foraged from non-contaminated areas.

Let’s get started with one of my favorite chanterelle recipes! We’ll use two onions; you could also use red onions if you prefer. Finely slice two garlic cloves, and add a generous drizzle of olive oil to the onions. Sauté the onions and garlic on low heat. If you want to add a bit of a kick, chili peppers work perfectly. You could also use a bell pepper if you prefer. After the onions have cooked for a while, prepare eight eggs, whisk them in a bowl, and add a tablespoon of shiro miso and a good amount of pepper. If you don’t have shiro miso, you could just use salt or soy sauce, but the miso adds depth to the flavor.

Once the onions are done, add the chanterelles and cook for two to three minutes. Season with salt and pepper, and add green soybeans or edamame if you like. If you don’t have them, use frozen peas or any legume that you prefer. After a few more minutes, pour the eggs onto the mix and place the pan in the oven at 250 degrees Celsius on fan mode for 3-4 minutes. After taking the pan out of the oven, sprinkle chopped coriander or any herb you like. This recipe is perfect for a quick, delicious meal.

Since many of you have been requesting recipes that your children will love, this next one is a personal favorite of my daughter’s. Boil four to five hundred grams of frozen peas, and prepare chanterelles in the same way as the previous recipe. For the glaze, we’ll use a teaspoon of dark miso, butter, and salt. Once the mushrooms are browned, serve them alongside the peas with a creamy basil sauce made by blending boiled peas, cream cheese, and basil.

Lastly, we have a recipe that requires just a few ingredients, and it’s quick and easy to put together. To make the sauce, mix two tablespoons of lemon juice, two tablespoons of olive oil, pepper, and two hundred grams of yogurt. Add garlic to a pan with olive oil, and when it begins to turn golden brown, add the chanterelles and cook for three to five minutes. Afterwards, serve the mushrooms with a salad of your choice and garnish with sunflower seeds.

In conclusion, these mushroom recipes are quick, delicious, and easy to make. They’re perfect for busy nights when you’re short on time but still want a healthy meal. Let me know in the comments which one was your favorite or share your own recipe!
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