John Myers
Cookies with Porcini Mushroom Gorgonzola Sauce
The perfect cookies with porcini mushroom gorgonzola sauce recipe with a picture and simple step-by-step instructions.
- 2 size Pork or beef cookies
- 4 Discs Parma ham
- 1 tbsp Mustard
- 1 middle Onion
- 0,5 Handful Dried porcini mushrooms
- 100 ml Bouillon
- 100 g Cream
- 50 g Gorgonzola
- Salt and pepper
- Parsley and margarine
- Pour hot water over the porcini mushrooms in a bowl and soak for about 30 minutes. Then remove from the liquid and cut into fine cubes, keep the liquid. Cut the onion into rings. Spread the mustard on a plate, place the cookies on top, lightly (!) Salt and pepper and turn over so that both sides are covered with mustard. Wrap each cookie in a slice of Parma ham. Fry in vegetable cream until the ham is nice and golden, remove and set aside on a plate. Sweat the onions in the remaining fat, add the finely diced porcini mushrooms, deglaze with boullion, allow to evaporate briefly, then pour in the porcini mushroom liquid and the cream, reduce a little. Possibly add a little stock (powder). Melt the finely chopped Gorgonzola in the sauce. Put the plätzlis with the leaked juice back into the boiled down sauce and let it simmer over a mild heat for about 10-15 minutes. Serve sprinkled with parsley.
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