Boletus gyoza with caramelized beetroot, mint oil and chili pepper caviaroli

Reference: 23 Boletus Gyoza


  • Boletus Gyoza
  • Caramelized beetroot
  • Peppermint oil
  • Chili pepper caviaroli.


In a non-stick frying pan, with a little oil, we will brown the Gyozas. On the one hand, we will cover them halfway with water, cover them and let them cook for about 8 minutes or until all the water has evaporated.

Drain the canned beetroot strips, and caramelize them in a pan with a little sugar.

Prepare the dish with a bed of beet. Place the Gyozas on top and decorate the dish with mint oil and chili caviar oli

After the holidays, we always feel like a good vegetarian recipe.