Roasted onion stew with chestnut mushroom, savory and grated rettich, Frank Fol – The Vegetables Chef®


(For 4 portions)

  • 6 onions
  • 16 large chestnut mushrooms 2 garlic cloves
  • 2 sprigs of savory
  • 1 bottle of beer Super Kroon, Brewery De Kroon
  • 1 small rettich
  • Butter - Hollebeekhoeve Arqan argan oil
  • Black pepper from the mill Coarse sea salt
  • Daikon Cress



  • Peel the onions and garlic. Chop them together with 4 mushrooms and brown them in some butter. Season with sea salt and black pepper and add some fresh savory.
  • Then moisten with the beer and some water. Let everything stew under the lid for 10 minutes.
  • Mix everything into a soup and add the 12 other mushrooms. Then cook under the lid for another 10 minutes.

To finish off:

  • Place 3 cooked mushrooms on each plate and spoon the thick hot sauce on top.
  • Now grate some raw rettich over the preparation.
  • Finish with a few drops of Arqan argan oil and some Daikon Cress.

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 30 minutes
Techniques: stew, sauce, raw
Plate: Wild Moon wild grey serving bowl
Recommended drink: Super Kroon, Brewery De Kroon

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Frank Fol – The Vegetables Chef®


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