{"id":347,"date":"2012-12-28T14:13:25","date_gmt":"2012-12-28T13:13:25","guid":{"rendered":"http:\/\/www.american-cooking.de\/?p=347"},"modified":"2012-12-28T14:13:25","modified_gmt":"2012-12-28T13:13:25","slug":"geschmorter-hallimasch","status":"publish","type":"post","link":"https:\/\/www.american-cooking.de\/?p=347","title":{"rendered":"Geschmorter Hallimasch"},"content":{"rendered":"<p><span style=\"font-size: small;\">Hallimasch, ein im rohen Zustand unbek\u00f6mmlicher (sogar leicht giftig wirkender) Pilz, mu\u00df nicht unbedingt abgekocht werden! Da geht viel zu viel an Geschmack verloren!<\/span><\/p>\n<p><span style=\"font-size: small;\">Er sollte aber <b><span style=\"text-decoration: underline;\">unbedingt <\/span><\/b>mindestens 15 Minuten geschmort werden, damit es keine Verdauungsbeschwerden geben kann!<\/span><\/p>\n<p><span style=\"font-size: small;\">M\u00f6glichst nur kleine K\u00f6pfe verwenden, die gro\u00dfen sind meist sehr z\u00e4h. Der wei\u00dfe Belag, dieser b\u00fcschelig wachsenden Pilzsorte ist <b><span style=\"text-decoration: underline;\">kein <\/span><\/b>Schimmel, sondern Sporenstaub.<\/span><\/p>\n<p><span style=\"font-size: small;\">Stiele abschneiden, nur die K\u00f6pfe verwenden und je nach Gr\u00f6\u00dfe vierteln oder in Streifen schneiden.<\/span><\/p>\n<p><span style=\"font-size: small;\">Ger\u00e4ucherten, durchwachsenen Speck auslassen, Zwiebelw\u00fcrfel and\u00fcnsten. Die Pilze dazu geben. Mit getrockneten Thymian, Salz und Pfeffer w\u00fcrzen und schmoren.<\/span><\/p>\n<p><b><span style=\"text-decoration: underline;\"><span style=\"font-size: small;\">Als Beilage zu Wild:<\/span><\/span><\/b><\/p>\n<p><span style=\"font-size: small;\">Zubereitung wie Oben. Nach ca. 12 Minuten mit einem lieblichen Rotwein angie\u00dfen. Den Wein reduzieren lassen und eventuell mit <a title=\"Roux\" href=\"http:\/\/www.american-cooking.de\/?p=82\">Roux <\/a>(oder Saucenbinder) andicken<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hallimasch, ein im rohen Zustand unbek\u00f6mmlicher (sogar leicht giftig wirkender) Pilz, mu\u00df nicht unbedingt abgekocht werden! Da geht viel zu viel an Geschmack verloren! Er sollte aber unbedingt mindestens 15 Minuten geschmort werden, damit es keine Verdauungsbeschwerden geben kann! M\u00f6glichst &hellip; <a href=\"https:\/\/www.american-cooking.de\/?p=347\">Weiterlesen <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[30],"tags":[],"class_list":["post-347","post","type-post","status-publish","format-standard","hentry","category-pilzrezepte"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p4tbSL-5B","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/347","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=347"}],"version-history":[{"count":1,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/347\/revisions"}],"predecessor-version":[{"id":352,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/347\/revisions\/352"}],"wp:attachment":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=347"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=347"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=347"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}