Various mushrooms are a good filling for both meatloafs and dough products. Aromatic wild mushrooms are more suitable for the rich rich taste of meat, but more delicate cultivated species can be used for baking, supplementing them with various spicy aromatic herbs and delicious ingredients.
It is necessary
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- Polish meatloaf with mushrooms
- 15 g dried porcini mushrooms
- 1 1/2 cups hot water
- 120 g fresh forest mushrooms
- 1 medium finely chopped onion head
- 2 tablespoons butter
- 2 tablespoons bread crumbs
- salt and pepper
- 1 slice of stale white bread
- 1/2 cup milk
- 350 g ground beef
- 250 g lean minced pork
- 1 small finely chopped onion head
- 1 large chicken egg
- Strudel with mushroom filling
- 2 onions, cut into thin half rings
- 85 g butter
- 500 g oyster mushrooms
- 150 g shiitake
- 250 g large brown mushrooms
- 4 cloves of garlic
- 1 tablespoon madeira
- 2 tablespoons of chopped tarragon
- 50 g fresh bread crumbs
- 175 g sun-dried tomatoes
- 40 g pine nuts
- 5 sheets of filo puff pastry
Instructions
Step 1
Polish meatloaf with mushrooms
Put the dried mushrooms in a bowl and cover with boiling water, cover. Leave it on for 2-3 hours. Drain the mushroom infusion into the pan, being careful not to disturb the sediment at the bottom, remove the mushrooms and simmer them in this water until the liquid evaporates. Let the mushrooms cool slightly and cut into small cubes.
Step 2
Peel fresh forest mushrooms, rinse under running water, dry and cut. Pour vegetable oil into a preheated pan, put onion and fry it for about 10-15 minutes, until it becomes transparent. Add fresh chopped mushrooms. Fry until all the liquid has evaporated. Add ready-made dry mushrooms, stir, remove from heat and add breadcrumbs, salt and pepper to taste.
Step 3
Cut the crust off the bread. Soak it in a large bowl in milk. After 15-20 minutes add ground beef and pork, onion, egg, salt and pepper and mix thoroughly. Preheat oven to 180C. Place a sheet of waxed paper on a countertop. Spread the minced meat in a layer 2-3 centimeters thick, place the mushroom filling in the center. Roll up the roll.
Step 4
Lightly grease the heat-resistant form with vegetable oil, transfer the roll with wax paper. Bake for 45 minutes to 1 hour. Let the roll cool slightly and remove from the mold. Put a few tablespoons of sour cream mixed with the same amount of flour in a brazier, pour in 1 1/2 cups of boiling water, beat until smooth. Simmer the sauce over medium heat until thickened.
Step 5
Strudel with mushroom filling
Fry the mushrooms cut into small cubes in a dry frying pan until the liquid evaporates completely, add 50 g of butter, wait until it melts. Add chopped garlic. Pour in Madeira, add chopped tarragon, breadcrumbs and chopped sun-dried tomatoes. Remove the filling from the heat. In a separate skillet, fry the pine nuts and add them to the mushroom mince, stir.
Step 6
Melt the remaining butter. Place the filo sheet on a work surface and cover it with melted butter using a silicone cooking brush. Place another sheet on top and grease it again. Continue until the number of sheets is 4. Spread oil over most of the top sheet, leaving a few centimeters unoiled around the edge. Spread the filling evenly on top of the dough, roll it up like a cigar, and then carefully place it on a parchment-lined baking sheet. Cover with melted butter. Cut the last sheet of dough into strips and decorate the roll. Bake in an oven preheated to 180 ° C for about 30 minutes or until golden brown.
