Woe to Porcini Mushrooms, Morels and Diced Bacon

5 from 2 votes
Prep Time 30 minutes
Cook Time 1 hour
Rest Time 30 minutes
Total Time 2 hours
Course Dinner
Cuisine European
Servings 4 people



  • 400 g Wheat flour, type 550
  • 15 g Yeast, fresh
  • 175 ml Milk
  • 1 Pr Sugar
  • 65 g Butter
  • 40 g Lard
  • 1 St. Egg (L)
  • 1 tsp Salt


  • 15 g Morels, dried
  • 20 g Dried porcini mushrooms
  • 2 Pc. Shallots
  • 1 tbsp Butter
  • 1 Pc. Clove of garlic
  • 1 tsp Thyme, dried, rubbed
  • 250 ml Sour cream
  • 2 tbsp Food starch
  • 2 tbsp White wine
  • Pepper
  • 1 tsp deleted Salt
  • 100 g Bacon cubes
  • 2 Pc. Eggs
  • 2 tbsp Chives
  • 3 tbsp Pecorino, grated


  • Make dough. See yeast dough _ The dough ingredients given are sufficient for 2 contractions. Portion the finished dough.
  • Soak the morels and porcini mushrooms separately in water for about 30 minutes. Then roughly chop.
  • Peel and finely chop shallots. Chop the garlic separately. Mix the starch with the wine. Cut the chives. Prepare the baking pan.
  • In a pan, steam the shallots in the butter. Add the thyme. Steam the garlic.
  • Squeeze the mushrooms. Then steam along until the remaining liquid has boiled down.
  • Roll out the dough and place it in the baking pan. Let rest for about 30 minutes. Then prick the bottom several times with a fork.
  • Preheat the oven to 200 degrees.
  • Mix the eggs and mix in the chives. Then mix with the mushroom mixture and spread on the dough base. Spread the bacon cubes on top and sprinkle about 3 tablespoons of grated pecorino cheese on top.
  • Bake for 20 minutes at 200 degrees.
  • Prepare another woof from the second half of the dough. Or freeze the dough.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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