Summary

Ingredients

• 10 g morels, dried, a ood handful fresh ones
• 1 shallot (s)
• 250 g mushrooms, preferably brown ones
• 1 tablespoon oil, neutral (e.g. rapeseed oil) or clarified butter
• 4 tablespoon vegetable stock, strong
• 1 dash lemon juice, about / 4- / 2 teaspoon
• 1 teaspoon flour butter
• salt and pepper
• Chilli from the mill
• possibly herbs
• 1 packet puff pastry
• 1 egg yolk, for brushing
• 125 ml sweet cream

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Instructions

1. Soak the morels in lukewarm water for 10 minutes, quarter or halve according to size, wash well, cut fresh morels in half, remove the stem, rinse under running water, then cut to the appropriate size.
2. Preheat the oven to 200 ° C (convection 180 ° C, gas level 3).
3. Peel and finely chop shallot. Clean the mushrooms and cut them into leaves. Brown the shallot in a little oil or clarified butter, add the morels and mushrooms. Deglaze with stock. Simmer for 5 minutes. Season to taste with lemon juice. Thicken with flour butter (or classic roux). Add salt and pepper to taste and add the herbs if necessary.
4. Roll out the dough, divide into 4 or 6 squares. Spread the mushroom ragout on the lower half (keep 1 - 2 tablespoon), fold the other half of the dough over it, press the edges well, possibly press a pattern with a fork. Brush the dumplings with egg yolk, whisked with 1 teaspoon cream. Bake for about 20 minutes until light brown.
5. Briefly bring the retained sauce with the rest of the cream to the boil and place next to 2 puff pastry pillows.
6. A spicy leaf salad goes well with it, e.g. field salad or rocket, possibly with lightly roasted, chopped walnuts.
7. If you want to save calories, you can use around 80-100 ml (low-fat) milk instead of cream.
8. Also tastes very good only with porcini mushrooms, 300g, if possible collected yourself.