{"id":481,"date":"2019-01-13T12:00:00","date_gmt":"2019-01-13T12:00:00","guid":{"rendered":"https:\/\/bogsjo.se\/thomasmat\/langarygg-pa-badd-av-svamp-mm\/"},"modified":"2019-01-13T12:00:00","modified_gmt":"2019-01-13T12:00:00","slug":"langarygg-pa-badd-av-svamp-mm","status":"publish","type":"post","link":"https:\/\/bogsjo.se\/thomasmat\/langarygg-pa-badd-av-svamp-mm\/","title":{"rendered":"L\u00e5ngarygg p\u00e5 b\u00e4dd av svamp mm"},"content":{"rendered":"<p>Kanske till en fredagskv\u00e4ll.<\/p>\n<p>Sk\u00e4r l\u00e5ngaryggen i portionsbitar. Salta och peppra samt pressa \u00f6ver citron. L\u00e4gg i ugnsform och stick i en termometer. S\u00e4tt in i ugnen p\u00e5 125 grader till 49 grader. Blir fantastiskt gott!<\/p>\n<p>Sk\u00e4r svamp i mindre bitar. I det h\u00e4r fallet var det champinjoner och skogschampinjoner. Brukar annars anv\u00e4nda vad som finns. Ofta finns shitake, portabello och ostronskivling. I s\u00e4song ocks\u00e5 kantareller och trattkantareller.<\/p>\n<p>Gr\u00f6nsakerna \u00e4r salladsl\u00f6k i bitar, socker\u00e4rtor och sm\u00e5 mor\u00f6tter (kallas snackmor\u00f6tter). Dessutom strimlad r\u00f6kt sidfl\u00e4sk som alltid blir gott till vit fisk. Woka ihop.<\/p>\n<p>S\u00e5sen \u00e4r en r\u00f6dvinssky som inte \u00e4r redd. Fr\u00e4s hackad schalottenl\u00f6k, morot, och vitl\u00f6k i sm\u00f6r eller olja p\u00e5 meddelv\u00e4rme med strimlat r\u00f6kt sidfl\u00e4sk. Krydda med timjan. L\u00e5t fr\u00e4sa en stund. Sl\u00e5 p\u00e5 kalvbuljong och r\u00f6dvin (3+2 dl). L\u00e5t koka ihop. Sila av. Koka ner. F\u00e4rdigt.<\/p>\n<p>Potatis och palsternackspur\u00e9 till det. Koka och pressa. I med sm\u00f6r och h\u00e4ll p\u00e5 gr\u00e4dde och\/eller mj\u00f6lk. R\u00f6r ihop till \u00f6nskad konsistens.<\/p>\n<p>L\u00e4gg upp gr\u00f6nsakerna i mitten p\u00e5 tallriken. Sl\u00e5 p\u00e5 lite sky och l\u00e4gg en fiskbit ovanp\u00e5. kanske en kvist timjan ovanp\u00e5 som dekoration.<\/p>\n<p>L\u00e4gg en klick pur\u00e9 j\u00e4mte.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kanske till en fredagskv\u00e4ll. Sk\u00e4r l\u00e5ngaryggen i portionsbitar. Salta och peppra samt pressa \u00f6ver citron. L\u00e4gg i ugnsform och stick i en termometer. S\u00e4tt in i ugnen p\u00e5 125 grader till 49 grader. Blir fantastiskt gott! Sk\u00e4r svamp i mindre bitar. I det h\u00e4r fallet var det champinjoner och skogschampinjoner. Brukar annars anv\u00e4nda vad som [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":255,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-481","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/bogsjo.se\/thomasmat\/wp-json\/wp\/v2\/posts\/481","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bogsjo.se\/thomasmat\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bogsjo.se\/thomasmat\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bogsjo.se\/thomasmat\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bogsjo.se\/thomasmat\/wp-json\/wp\/v2\/comments?post=481"}],"version-history":[{"count":0,"href":"https:\/\/bogsjo.se\/thomasmat\/wp-json\/wp\/v2\/posts\/481\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bogsjo.se\/thomasmat\/wp-json\/wp\/v2\/media\/255"}],"wp:attachment":[{"href":"https:\/\/bogsjo.se\/thomasmat\/wp-json\/wp\/v2\/media?parent=481"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bogsjo.se\/thomasmat\/wp-json\/wp\/v2\/categories?post=481"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bogsjo.se\/thomasmat\/wp-json\/wp\/v2\/tags?post=481"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}