John Myers
Pies with Savoy and Mushroom Cream
The perfect pies with savoy and mushroom cream recipe with a picture and simple step-by-step instructions.
- 500 g Savoy cabbage fresh
- Salt
- 250 g Mushrooms brown
- 250 g King oyster mushrooms
- 1 Shallot
- 2 tbsp Oil
- Pepper
- 1 tsp Ground coriander
- 250 ml Cream 10% fat
- 6 piece Puff pastry pies
- 4 Stems Parsley
- 1 Knife point Grated lemon peel
- Clean the sausage. Without the hard stalk, cut into strips. Boil the sausage strips in boiling salted water for 3 minutes, drain, rinse and drain. Clean the mushrooms and cut into small pieces. Finely dice the shallot.
- Heat the oil in a non-stick pan. Sauté shallots and mushrooms in it for 3-5 minutes. Squeeze out the pork sausage with your hands and mix in. Season with salt, pepper and coriander.
- Add the cream and reduce creamy for 5 minutes over high heat. In the meantime, bake the pies on a tray in a hot oven at 100 degrees in the middle of the oven for 5 minutes (convection 80 degrees). Mix with the lemon peel into the savoy cabbage and mushroom cream. Serve the pies with the savoy cabbage and mushroom cream.
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