If you enjoy making either of these dishes I suggest a cheat of using pickled pearl onions. Just soak them in water prior to use. The acidity also helps to keep your mushrooms white when added to the sautƩed mushrooms. Drain most of the water out except a couple ounces and add a splash of lemon juice.
by correct_eye_is
6 Comments
Some work but so worth it! Never tried it with moose, wasnāt too dry?
Looks incredible
When it comes to moose, I usually eat the knuckles
was wondering the same since I – for my life – cant find pearl onions in London
Looks yummy.
I was wondering, what makes the twist coq au vin?
Lekker bietjie Rikky Louw brandewyn.