Porcini Mushroom Cookies
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
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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