Mushroom Cakes with Red Wine Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g mushrooms, brown
- 1 ½ tablespoon butter
- 300 g toast bread
- 1 egg (s)
- 1 ½ tablespoon milk
- 60 g cheese (Gruyere)
- 1 teaspoon thyme, dried
- Salt and pepper, freshly ground black
- 250 g shallot (s)
- 250 ml red wine, drier
- 2 sprigs rosemary
- 8 tablespoon olive oil
- 2 teaspoons flour butter (mix 50/50 flour and butter)
- 3 tablespoon crème fraîche
Print Recipe
Pin Recipe Instructions
- Chop the mushrooms and sauté in the butter until the liquid has evaporated, then season with salt.
- Debark the bread and (ideally) chop it into fine crumbs in the food processor. Whisk the milk and eggs together with the mushrooms, Gruyere, breadcrumbs and thyme in a bowl until the mixture is smooth. Salt and pepper well.
- Peel and halve shallots. Strip off the rosemary and roughly chop. Heat 3 tablespoons of olive oil in a pan, fry the shallots over a medium heat until golden, extinguish with wine. Thicken the wine with flour butter, add rosemary, season with salt and pepper and cover and simmer over low heat.
- Heat the rest of the olive oil in a pan, form 8 cakes and fry for about 3 minutes on each side over medium heat.
- Add the creme fraiche to the wine sauce, stir in the shallots and bring to the boil briefly. Spread the sauce on plates and add the cakes.
- To go with it: Baked potatoes, seasoned with rosemary and garlic.
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