{"id":22197,"date":"2022-04-27T13:38:00","date_gmt":"2022-04-27T11:38:00","guid":{"rendered":"https:\/\/www.emmentaler.ch\/rezept\/herbstlicher-pilzsalat-mit-kaese-toasts"},"modified":"2024-07-29T07:35:01","modified_gmt":"2024-07-29T05:35:01","slug":"herbstlicher-pilzsalat-mit-kaese-toasts","status":"publish","type":"recipes","link":"https:\/\/www.emmentaler.ch\/de\/rezept\/herbstlicher-pilzsalat-mit-kaese-toasts","title":{"rendered":"Herbstlicher Pilzsalat mit K\u00e4se-Toasts"},"author":2,"featured_media":22213,"menu_order":0,"template":"","meta":{"inline_featured_image":false},"tags":[788],"recipe_categories":[152],"et_countries":[],"recipe_main_ingredient":[123],"recipe_difficulty":[125],"recipe_preparation_time":[436],"recipe_diet_type":[132],"recipe_saison":[137],"acf":{"recipe_preparation_time":436,"recipe_categories":152,"recipe_time_txt":"","recipe_type":5203,"recipe_difficulty":125,"recipe_diet_type":[132],"recipe_main_ingredient":[123],"recipe_saison":[137],"recipe_count_portions":4,"recipe_ingedients":[{"recipe_ingedients_amount":"","recipe_ingedients_unit":"g","recipe_ingedients_product":""}],"temporare_zutaten":"150 g rezenter Emmentaler AOP\r\n25 g Baumn\u00fcsse\r\n1 Ei\r\n2 EL Rahm\r\nPaprika\r\nMuskatnuss\r\nSalz, Pfeffer\r\n12 kleine Scheiben Brot, ca. 250 g\r\n5 EL Raps\u00f6l\r\n3 EL Apfelessig\r\n\u00bd EL Worcestersauce\r\n1 Birne\r\n4-6 St\u00e4ngel Stangensellerie mit Gr\u00fcn\r\n500 g gemischte Pilze\r\n2 EL Oliven\u00f6l\r\n1 TL Thymianbl\u00e4ttchen","recipe_preparation":"Emmentaler AOP fein reiben. Baumn\u00fcsse grob hacken. Beides mit Ei und Rahm gut vermischen. Mit Paprika, etwas geriebener Muskatnuss, Salz und Pfeffer w\u00fcrzen. Mischung auf Brotscheiben verteilen.\r\n\r\nRaps\u00f6l, Apfelessig, Worcestersauce, Salz und Pfeffer zu einer Sauce verr\u00fchren. Birne vierteln, entkernen und in Schnitzchen schneiden. Stangensellerie mitsamt dem Gr\u00fcn in Scheiben und Streifen schneiden. Birnenschnitze und Stangensellerie unter die Salatsauce mischen.\r\n\r\nPilze je nach Gr\u00f6sse halbieren oder vierteln. Oliven\u00f6l erhitzen, Pilze bei guter Hitze ein paar Minuten braten. Mit Thymian, Salz und Pfeffer w\u00fcrzen, zum Salat geben und alles gut mischen.\r\n\r\nK\u00e4se-Toasts ca. 3 Minuten unter dem heissen Backofengrill goldgelb \u00fcberbacken. 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