Kohlrabi with Mushroom Ragout

Have fun preparing this mushroom dish!

Cooking in the aluminum foil allows all the kitchen herbs flavors to develop perfectly Remove the peel from kohlrabi, halve and cut into thin slices. Leave together as halves. Chop rosemary needles and thyme leaves. Clean and halve mushrooms, cut oyster mushrooms into coarse pieces. Chop garlic finely. Clean scallions and cut the white and light green into pieces about 1 cm wide.

Place each kohlrabi half open on a piece of aluminum foil, drizzle each with 1 tsp olive oil. Season vigorously with salt and pepper. Sprinkle the chopped culinary herbs evenly over the kohlrabi halves. Fold the aluminum foil over the kohlrabi halves and cook in the heated oven at 200 degrees (gas 3. convection oven 180 degrees) for about

25 min cook.

Heat the remaining oil in a frying pan. Add the mushrooms and roast for 2 minutes, season with salt and pepper. Add garlic and sauté briefly. Add vegetable soup and whipped cream and cook for 5 minutes. Add cherry tomatoes and spring onions and cook quietly for another 3 minutes over medium heat. Season with salt and pepper.

Remove the kohlrabi from the oven, carefully remove the foil.

Arrange the mushroom ragout with the kohlrabi on plates and bring to the table on the spot. Serve with boiled potatoes.

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