Porcini mushroom cookies

Ingredients for 4 servings:

• 500 g wild mushrooms, fresh (porcini mushrooms, chestnut mushrooms, chanterelles, saffron mushrooms), blanched or dried, soaked
• 1 large onion(s)
• 30 g butter
• 100 g bacon, smoked, fried
• 125 ml sour cream, alternatively crème fraíche or sour cream
• 2 eggs, class M
• 1 tbsp flour
• breadcrumbs
• Garlic
• Caraway seeds
• Parsley
• Salt and pepper from the mill

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

The dish goes well with garden-fresh salads, vegetables and as a side dish to meat dishes

Finely dice the bacon and onion and fry in hot butter until browned. Add the mushrooms and season with salt, pepper, caraway, garlic, and parsley, and sauté until softened. Combine the flour and sour cream well and stir into the mushroom mixture. Bring to a boil, remove from the heat, and let cool. Add an egg and, if desired, firm up the dough with breadcrumbs. Form the cooled mixture into small cookies, coat in flour, and coat with egg and breadcrumbs. Fry the cookies in butter until golden brown.