Mushroom patties

Ingredients for 14 servings:

• 500 g mushrooms, brown
• 260 ml milk
• 260 g wheat flour
• 2 tbsp potato starch
• 200 ml sweet cream
• 2 tbsp parsley, chopped
• 2 egg whites
• 1 pinch(s) salt and pepper, white
• n. B. Breadcrumbs for rolling
• 1 pinch of caraway powder
• 1 pinch(s) of Fondor
• 1 small onion(s), finely chopped
• 1 tsp clarified butter
• e.g. oil or clarified butter for frying
• 30 g butter

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours

like back then from the refrigerated section…

For the dough, heat the milk and butter in a saucepan. When it starts to boil, remove the pan from the heat and stir in the flour. Continue stirring until the dough pulls away from the pan in a ball. Remove the dough from the pan and let it cool slightly. Then wrap it in plastic wrap and let it cool completely. Use the cooling time to prepare the filling. Peel the onion and finely dice it. Clean the mushrooms and also dice them finely – about 4-5 mm each. Heat the clarified butter in a high-sided pan and sauté the diced onions until golden brown, but not black. Then add the diced mushrooms and let everything simmer a little, stirring constantly. Then add the cream and bring to a boil briefly. Add the potato starch and stir well. In the end, the mixture should no longer be runny, but also not thick or even solid – creamy would be a good description. Now stir the chopped parsley into the mixture and season with salt, pepper, and Fondor, but don’t overseason. Stir in a small pinch of caraway powder; it shouldn’t overcook the mixture. Let the mixture cool. If the mixture is a bit too thick after cooling, stir in a little milk until smooth again. Roll out the dough to a thickness of 2 mm. Any thinner will tear, and thicker won’t taste as good. Cut out circles using a bowl or small cake tin (I used a 12 cm diameter cereal bowl, which is almost the original size). Place 1-2 tablespoons of filling onto the dough and fold it over. Taste here to see how much filling you need. My first patties turned out a bit too thick because I added too much filling. They were harder to fry in the pan, but they turned out nice and crispy in the deep fryer. Press the edges together firmly. Then dip the patties in the egg white to coat them all over, then roll them in the breadcrumbs. Then fry or deep-fry in plenty of clarified butter until golden brown. Remove from the pan or fryer and pat dry with kitchen paper. Serve with a mixed salad.