50g fresh breadcrumbs175g sundried tomatoes40g pine nuts 5 sheets ofpuff dough filo
- Polish meatloaf with mushrooms
- 15g dried porcini mushrooms
- 1 1/2 cups hot water
- 120g fresh forest mushrooms
- 1 medium finely chopped onion head
- 2 tablespoons butter
- 2 tablespoons breadcrumbs
- salt and pepper
- 1 slice worded white bread
- 1/2 cup milk
- 350g ground beef
- 250g lean pork mince
- 1 small finely chopped head onion
- 1 large chicken Strudel egg
- with mushroom filling
- 2 chopped thin bulb half-rings
- 85g butter
- 500g angled
- 150g shiitake
- 250g large brown champignons
- 4 garlic cloves
- 1 tablespoon madera
- 2 tablespoons chopped tarragon
Polish meatloaf with mushrooms
Put the dried mushrooms in a bowl and pour boiling water, cover with a lid. Leave for 2-3 hours. Drain the mushroom infusion on the pan, trying not to disturb the sediment on the bottom, get the mushrooms and simmer them in this water until the liquid has evaporated. Let the mushrooms cool down a little and slice them into a small cube.
Fresh forest mushrooms clean, spolose under running water, discuss and cut. Over a heated pan, pour the cooking oil, lay out the onion and fry it for about 10-15 minutes until it is clear. Add the fresh chopped mushrooms. Fry until all the liquid has evaporated. Put the finished dry mushrooms, stir, remove from the heat and add the breadcrumbs, salt and pepper to taste.
Cut the crust with bread. Soak it in a large bowl in milk. After 15-20 minutes, add the beef and pork mince, onion, egg, salt and pepper and mix thoroughly. Preheat the oven to 180oS. Place a sheet of waxed paper on a countertop. Spread the minced meat into a layer of 2-3 centimeters thick, place the mushroom filling in the center. Roll down the roll.
Lightly grease the heat-resistant form with vegetable oil, transfer the roll with waxed paper. Bake 45 minutes to 1 hour. Allow the roll to cool slightly and take out of shape. In the roast, put a few spoons of sour cream mixed with the same amount of flour, pour in 1 1/2 cups of boiling water, whisk until a smooth mass is obtained. Cook the sauce over medium heat until thickened.
Strudel with mushroom filling
Roast chopped small cubed mushrooms in a dry pan until fully evaporated liquid, add 50g creamy oil, wait for it to melt. Put the shredded garlic. Pour the madera, pour in the chopped tarragon, breadcrumbs and chopped dried tomatoes. Remove the filling from the heat. In a separate pan, fry the pine nuts and pour them into the mushroom minced meat, stir.
Melt the remaining butter. Put the filo sheet on the work surface and cover it with melted oil with a culinary silicone brush. Put another sheet on top and grease it with oil again. Continue until you bring the number of sheets to 4. Soak most of the top sheet with oil, leaving a few inches unoiled around the edge. Put an even layer on the dough filling, roll it like a cigar, and then gently put on a parchment-lined baking tray. Cover with melted oil. Cut the last sheet of dough into strips and garnish the roll. Bake in pre-heated to 180oS oven for about 30 minutes or until golden.