Summary

Ingredients

• 10 g porcini mushrooms, dried
• 250 ml water for soaking
• 1 kg potato (s), floury boiling
• Salt and pepper, black
• 250 g mushrooms
• 300 g fillet (s) pork, beef or venison
• 8 slices bacon
• 2 tablespoons oil
• 2 tablespoon brandy
• 150 g whipped cream
• 1 tablespoon sauce thickener, lighter
• 0.25 liter ¼ milk
• Fat for the shape

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Instructions

1. Soak the boletus in 1/4 l water for about 20 minutes. Peel, wash and dice the potatoes. Cover and cook in salted water for about 20 minutes.
2. Clean and wash the mushrooms and cut into letters. Wash the meat and pat dry. Cut into about 8 medallions, wrap each with a slice of bacon and tie or pin. Drain the boletus, catching the water. Finely chop the mushrooms.
3. Fry the medallions in 1 tablespoon of hot oil for 2-3 minutes on each side. Season and take out. Heat 1 tablespoon of oil in the frying fat. Fry the mushrooms in it for 5 minutes. Deglaze with brandy, mushroom water and cream. Bring to the boil, thicken with a sauce thickener and season to taste.
4. Drain and mash the potatoes. Stir in milk and porcini mushrooms. Season to taste and put in a greased baking dish. Place the medallions on top and pour the sauce over them. Gratinate in a preheated oven (top / bottom heat: 200 ° C, convection: 175 ° C, gas: level 3) for 10 - 15 minutes.