Preparation

1

Step 1

Peel and chop the garlic and all the onions.

2

Step 2

Wipe the mushrooms clean and chop them finely as well.

3

Step 3

Heat a little oil in a skillet and sauté the garlic and chopped onion briefly. Add the mushrooms and chili flakes. Let it simmer for about 5 minutes.

4

Step 4

Then let it cool completely.

5

Step 5

Heat a little oil in a skillet and sauté the garlic and chopped onion briefly.

6

Step 6

Add the mushrooms and chili flakes. Let it simmer for about 5 minutes.

7

Step 7

Rinse the parsley, shake it dry, and pluck it into small pieces. Puree all the ingredients in a blender until smooth. Season with salt to taste.

8

Step 8

Pour into jars, cover with a thin layer of oil, and seal. Store in the refrigerator.

For the recipe, you'll need:

Ingredients

Portions

2

Food

  • 1.0 Garlic clove
  • 1.0 small Onion
  • 2.0 Spring onions
  • 250.0 g Mushrooms
  • 50.0 ml Olive oil
  • 0.25 tsp Chilli flakes
  • 0.5 bunch Flat-leaf parsley
  • 20.0 g Hazelnuts
  • 125.0 ml Vegetable stock
  • 25.0 g Dried tomatoes
  • Salt