Dipper fries with pulled French horn mushrooms, coleslaw and sour cream
Preparation
- Pulled French horn mushrooms: Tear up the French horn mushrooms and marinate with the remaining ingredients. Knead well and sear in a pan, then leave until thoroughly steamed.
- Coleslaw: Place all the ingredients in a bowl and mix well.
- Sour cream: Mix all the ingredients together with a whisk to produce a smooth sauce.
- Dipper fries: Deep-fry the 11er Dipper-Fries until crispy according to the instructions on the package.
- Put the dipper fries in a suitable bowl. Spread the coleslaw and the French horn mushrooms on top. Top off with the sour cream and serve.
Ingredients
-
800 g 11er Dipper-Fries
-
Pulled French horn mushrooms:
700 g French horn mushrooms
100 ml oil
50 g starch
1 tbs salt
1 tbs paprika powder, smoked
2 tbs yeast flakes
1 tsp dried garlic powder
1 tsp each dried cumin and rosemary
2 tbs each dried marjoram and oregano -
Coleslaw:
400 g cabbage, cut into strips
250 g vegetable strips: carrots, yellow turnips, celery, leek
200 g sour cream
100 g onions, finely chopped
100 g mayonnaise
40 ml cream
2 tsp mustard
25 ml white balsamic vinegar
1 tbs sugar
Salt, pepper -
Sour cream:
250 g sour cream
125 g mayonnaise
30 g chives, fresh, chopped
Salt, pepper
1 clove of garlic, finely chopped
1 pinch of nutmeg, grated