ChefGomba Piritott gomba tavasziasan

Spring roasted mushrooms


  • 500 g chestnut mushrooms
  • 500 g of white asparagus
  • 300 g of young carrots

For the dip:

  • 200 g cottage cheese
  • 3 dl Greek yogurt
  • 1 bunch of dill chopped
  • half cucumber finely diced
  • 1 packet of radishes cut into small cubes
  • 1 bunch of spring onions, sliced

Steam the asparagus and carrots.

Quarter the chestnut champignons and fry them.

Mix together the ingredients of the dip.