Flemish Carbonnade with Mushrooms and Fries

Ingredients

• Mushrooms (quartered)
• Olive oil (for grilling the mushrooms)
• Fleur de sel (for the mushrooms)
• Butter (just a tiny amount)
• 3 Onions (finely sliced)
• Dark beer
• Amber beer
• Gingerbread (generously spread with mustard)
• Mustard (to spread generously on the gingerbread)
• Brown sugar (a little)
• Potatoes (for the fries)
• Sunflower oil (suitable for frying)

Steps

1. 1

   Cut the mushrooms into quarters.

2. 2

   Heat olive oil in a cast-iron Dutch oven. Add the mushrooms and fleur de sel, then grill them over high heat.

3. 3

   Add just a tiny amount of butter.

4. 4

   Add the three finely sliced onions.

5. 5

   Pour the dark beer and amber beer into the Dutch oven.

6. 6

   Generously spread the gingerbread with mustard, then add it to the Dutch oven along with a little brown sugar.

7. 7

   Simmer gently for approximately 15 minutes.

8. 8

   For the fries, heat the sunflower oil suitable for frying. Cook the fries once at 150 °C, then a second time at 190 °C.

Notes

The quantities of the mushrooms, beers, gingerbread, brown sugar, and fries are not provided in the available sources. The creator refers readers to the complete recipe at leobergine.com, particularly for tips on making crispy fries. The frying times for the fries are not specified.

Nutrition per serving

• vegetarian
• meat-free
• main course
• stew
• fried
• plant-based cuisine