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Forest Mushroom Buns
The perfect forest mushroom buns recipe with a picture and simple step-by-step instructions.
- 500 g Forest mushrooms (even collected in the Harz region / goat lip, chestnuts and porcini mushrooms
- 100 g Shallots
- 2 tbsp Sunflower oil
- 6 big pinches Coarse sea salt from the mill
- 6 big pinches Colorful pepper from the mill
- 1 tsp Rubbed marjoram
- 1 Yesterday’S rolls
- 1 Egg
- 4 tbsp Breadcrumbs
- Sunflower oil
- 0,5 Cup Breadcrumbs
- Carefully clean the forest mushrooms (be careful not to wash them!) And cut into small pieces. Peel and dice shallots. Soak yesterday’s rolls in water and squeeze them out well. Heat sunflower oil (2 tbsp) in a pan and fry the shallot cubes vigorously / stir-fry. Add the mushroom pieces and sauté / stir-fry for about 5 minutes. Finally, season with coarse sea salt from the mill (6 big pinches), colored pepper from the mill (6 big pinches) and rubbed marjoram (1 teaspoon). Let everything cool down. Put all ingredients for the forest mushroom buns (the seared forest mushrooms, the squeezed out bun, 1 egg, 4 tbsp breadcrumbs) in a bowl and mix / knead well. Shape small meatballs with moistened hands (makes approx. 12 pieces), roll in breadcrumbs and bake in a pan with sunflower oil (½ cup) on both sides until golden-brown. The forest mushroom buns are a nice accompaniment to many dishes, but they also just taste that way!
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