ChefGomba provence-i tarja csiperkegombával

Spare rib slices with mushroom and green pasta


  • 500-600 g button mushroom
  • 1000 g spare rib
  • Provance spice mix
  • 1-2 tablespoons Dijon mustard
  • 1 red onion
  • grape seed oil
  • salt and pepper

Fry gently the tenderized spare rib slices in some oil with salt, pepper and the Provance spice mix, the sliced red onion and the Dijon mustard. Add some water to prevent to burn the mear while it is softening.

When the meat is almost soft, add the halved or quatered mushrooms and keep stewing them. You can make it more creamy with 2-3 tablespoons of cooking cream.

Serve the meat and mushrooms with cookied green pasta and some fresh vegetables or salad.