{"id":3098,"date":"2024-01-02T18:31:37","date_gmt":"2024-01-02T16:31:37","guid":{"rendered":"http:\/\/artm-friends.at\/kochstudio\/?p=3098"},"modified":"2025-04-07T14:27:02","modified_gmt":"2025-04-07T12:27:02","slug":"gebratene-flower-sprout-und-shiitake-pilze","status":"publish","type":"post","link":"https:\/\/artm-friends.at\/kochstudio\/?p=3098","title":{"rendered":"Gebratene Flower Sprouts und Shiitake-Pilze"},"content":{"rendered":"<p><b>Zutaten (2 Portionen):<\/b><br \/>\n100 g Flower Sprouts, 100 g Shiitake-Pilze, 1 kleine rote Zwiebel, 1 Knoblauchzehe, 1 EL trockenen Sherry, 1 EL japanische Sojaso\u00dfe, 2 EL Oliven\u00f6l<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"\/kochstudio\/wp-content\/images\/gebr_flowersprshiit.png\" width=\"400\" height=\"300\" alt=\"Gebratene Flower Sprouts und Shiitake-Pilze\" title=\"Gebratene Flower Sprouts und Shiitake-Pilze\"><\/p>\n<p><b>Zubereitung:<\/b><br \/>\nFlower Sprouts putzen, waschen und 3 Minuten blanchieren. Pilze putzen und in Segmente schneiden. Zwiebel sch\u00e4len, l\u00e4ngs vierteln, dann quer in Streifen schneiden. Knoblauch sch\u00e4len, gr\u00fcnen Austrieb entfernen und quer in d\u00fcnne Scheibchen schneiden.<\/p>\n<p>\u00d6l in einer Pfanne erhitzen. Flower Sprouts, Zwiebel, Knoblauch und Pilze hinzuf\u00fcgen. Einige Minuten braten, bis die Zwiebel glasig ist. Mit dem Sherry abl\u00f6schen, Hitze reduzieren, Sojaso\u00dfe dar\u00fcber tr\u00e4ufeln. Weiterd\u00fcnsten, bis die Pilze gar sind. Mit Erd\u00e4pfelp\u00fcree servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten (2 Portionen): 100 g Flower Sprouts, 100 g Shiitake-Pilze, 1 kleine rote Zwiebel, 1 Knoblauchzehe, 1 EL trockenen Sherry, 1 EL japanische Sojaso\u00dfe, 2 EL Oliven\u00f6l Zubereitung: Flower Sprouts putzen, waschen und 3 Minuten blanchieren. Pilze putzen und in Segmente schneiden. Zwiebel sch\u00e4len, l\u00e4ngs vierteln, dann quer in Streifen schneiden. Knoblauch sch\u00e4len, gr\u00fcnen Austrieb [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[130,78],"tags":[730,699,147,266,252,707,720],"_links":{"self":[{"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/posts\/3098"}],"collection":[{"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3098"}],"version-history":[{"count":2,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/posts\/3098\/revisions"}],"predecessor-version":[{"id":3855,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/posts\/3098\/revisions\/3855"}],"wp:attachment":[{"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3098"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3098"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3098"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}