Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g forest mushrooms, fresh (porcini mushrooms, chestnuts, chanterelles, pebbles), blanched or dried, soaked
- 1 large onion (s)
- 30 g butter
- 100 g bacon, smoked, seared
- 125 ml sour cream, alternatively crème fraíche or sour cream
- 2 egg (s), class M
- 1 tablespoon flour
- Breadcrumbs
- garlic
- Caraway seed
- parsley
- Salt and pepper from the mill
Print Recipe
Pin Recipe Instructions
- Finely dice the bacon and onion and fry in hot butter and let it take color. Add the mushrooms and season with salt, pepper, caraway seeds, garlic and parsley and sauté until soft.
- Mix the flour and sour cream well and add to the mushroom mixture. Bring to the boil, remove from heat and let cool down.
- Add an egg and solidify the dough with breadcrumbs as you feel.
- Form small biscuits from the cooled mass, turn in flour and bread with egg and breadcrumbs. Bake the cookies in butter until golden brown.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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