Summary

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

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Instructions

1. Chop the mushrooms and sauté in the butter until the liquid has evaporated, then season with salt.
2. 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.
3. 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.
4. 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.
5. 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.
6. To go with it: Baked potatoes, seasoned with rosemary and garlic.