Summary

Ingredients

• 200 g mushrooms
• 2 shallot (s), finely diced
• 1 small clove garlic
• 20 g butter
• 1 egg (s)
• 1 leek, blanched in strips
• Thyme, parsley finely chopped
• 250 g douh, (pasta douh)
• 60 g mushrooms (dried, e.. porcini mushrooms)
• 100 ml white wine, dry
• 100 ml cream
• 50 ml chicken broth
• 0.5 ½ bunch chervil, finely hooked
• salt and pepper
• 20 g butter

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Instructions

1. Finely dice the shallot and garlic, also cut the mushrooms into cubes.
2. Heat the butter in a pan and fry the diced mushrooms in it, add the shallot and garlic as well as the chopped thyme. Season to taste with salt and pepper, finally mix in the chopped parsley.
3. Roll out the pasta dough thinly and cut into squares.
4. Brush the dough with egg, put the mushroom mixture in the middle, roll up, then tie the ends with the blanched leek strips.
5. For the sauce:
6. Finely dice the shallot and sweat in the butter until translucent, add the squeezed mushrooms and sweat very well.
7. Deglaze with the white wine, reduce a little, then add the cream and stock.
8. Let simmer for about 12 minutes, then finely puree the sauce in the mixer (if necessary, you can also push it through a sieve), season with salt and pepper.
9. Cook the mushroom sweets in slightly boiling salted water for about 3-5 minutes, then arrange on a plate, napkin with the sauce and pour the chopped chervil on top.