Have fun preparing this mushroom dish!
(*) e.g. chestnut button mushrooms, man’s mushrooms, chanterelle mushrooms, red caps, noble chanterelle mushrooms, sulfur porcini emperor mushrooms and breadcrumbs cleaned and chopped.
Heat olive oil in a frying pan and lightly brown onions, celery and carrots in it for 6-8 min. set aside. Season the rabbit and brown quickly. Stir in the flour, add the Jerusalem artichokes and remove from the heat.
Gradually pour in the chicken soup and stir until the flour is dissolved.
Add the mushrooms and olive paste and simmer on low heat for 1 hour with the lid closed. Add olives and juice of one lemon and season.
Serve with parsley potatoes.
To remove.
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