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

Stew:

• 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