Mushroom fritters with red wine sauce

Ingredients for 4 servings:

• 500 g mushrooms, brown
• 1 ½ tbsp butter
• 300 g toast bread
• 1 egg(s)
• 1 ½ tbsp milk
• 60 g cheese (Gruyere)
• 1 tsp thyme, dried
• Salt and pepper, freshly ground black
• 250 g shallot(s)
• 250 ml red wine, dry
• 2 sprigs rosemary
• 8 tbsp olive oil
• 2 tsp flour butter (50/50 flour and butter mix)
• 3 tbsp crème fraîche

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

A festive, vegetarian meal

Finely chop the mushrooms and sauté in the butter until the liquid has evaporated, then add salt. Remove the crust from the toast and (ideally) chop it into fine crumbs in a food processor. Whisk the milk and eggs together with the mushrooms, Gruyère cheese, breadcrumbs, and thyme in a bowl until smooth. Season generously with salt and pepper. Peel and halve the shallots. Strip the rosemary and roughly chop. Heat 3 tablespoons of olive oil in a pan, fry the shallots over medium heat until golden brown, then deglaze with the wine. Thicken the wine with the flour and butter, add the rosemary, season with salt and pepper, and simmer covered over low heat. Heat the remaining olive oil in a pan, form 8 cakes, and fry over medium heat for about 3 minutes per side until browned. Add the crème fraîche to the wine sauce, stir in the shallots, and bring to a boil briefly. Divide the sauce among plates and arrange the cakes on top. Serve with baked potatoes seasoned with rosemary and garlic.