Summary

Ingredients

• 1 point puff pastry (TK)
• 500 g porcini mushrooms, cut into pieces
• 2 shallot (s), finely diced
• 3 clove (s) garlic, finely diced
• 2 teaspoons vegetable stock, instant
• salt
• 0.5 ½ bunch parsley, cut
• 1 teaspoon sugar
• 400 ml cream
• 3 egg (s)
• 1 pinch nutmeg, freshly grated
• Pepper from the grinder
• olive oil

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Instructions

1. Line a springform pan with parchment paper and cover with rolled out puff pastry so that a 3 cm high edge is formed. Prick the puff pastry several times with a fork.
2. Fry the porcini mushrooms, shallots and garlic in olive oil and season with salt, pepper, sugar and instant stock. Braise together for about 5 minutes. Add parsley and mix in.
3. Pour the mushroom mixture into the springform pan.
4. Mix the cream with the eggs and season with salt, pepper and nutmeg.
5. Pour the egg and cream mixture onto the porcini mushroom mixture and bake everything at 200 ° C on the middle shelf in the preheated oven for 40 minutes.
6. Take out and let rest for 5 minutes.
7. A strong salad with a walnut vinaigrette and a glass of Merlot or Cabernet Sauvignon go perfectly with this.