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Recipes

Canned cancer necks with mushrooms

Ingredients

→ SALT
→ 40 G FINELY CHOPPED PARSLEY
→ 340 G CANNED CANCER NECKS IN TOMATO SAUCE
→ 200 G OF CHAMPIGNONS
→ ½ TABLESPOON MELTED BUTTER

10 minutes before serving, warm up the cancer necks together with the tomato sauce and separately warm up the chopped, cooked and slightly salted mushrooms with oil.

When serving, put the cancer necks mixed with the mushrooms on a warmed dish. Pour the tomato sauce over the top and sprinkle with finely chopped parsley.
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