The season for chanterelles begins in June and lasts until Octoberthat’s why it is worth using this product in summer and autumn. Mushrooms are distinguished by an intense aroma and a beautiful, golden color. For this they are easy to prepare and match many dishes. They will work great, e.g. in friction.
Ingredients:
Bottom:
- 250 g of wheat flour,
- 125 g butter,
- 2 yolks,
- 1/4 teaspoon of salt.
Filling:
- 100 g Kurek,
- onion,
- by,
- 150 g of pork sausage,
- red pepper,
- 250 g sera mascarpone,
- 100 g Parmesan cheese,
- egg,
- Salt and pepper,
- half a teaspoon of dried parsley,
- half a teaspoon of ground sweet pepper,
- Rapeseed oil for frying.
Method of performance:
Pour flour and salt into a bowl, add cold butter chopped into pieces. Rub with your fingers until crumble is formed. Add yolks and knead the smooth dough quickly. Wrap in foil and cool in the fridge for a minimum of 30 minutes.
Clean the taps and a larger cross -section. Cut the onion into cubes, time into thin slices, striped peppers, and sausage into half slices. Heat a little oil in a frying pan. Fry the sausage until slightly browned, add the onion, leek and pepper. After a while, add the chanterelles. Fry a few minutes until the vegetables are softened and the water from the cock evaporates. Season with salt, pepper, parsley and pepper. Set aside to cool.
Heat the oven to 180 ° C. Roll out the dough and put the tart form with it, punch with a fork. Cover with baking paper and load (e.g. peas or ceramic balls). Bake for 15 minutes and remove.
Mix mascarpone with egg and grated Parmesan cheese. Add the cooled ingredients from the pan and combine everything thoroughly. If necessary, season with salt and pepper.
Put the mass with vegetables on the baked bottom, spread evenly. Bake tart for about 25-30 minutes at 180 ° C until the mass is cut and slightly browned.
Chanterelles should be used in the season as much as possible. They can be used in many ways – the simplest of them Frying mushrooms in butter with a little onion. Such an addition tastes great with bread or potatoes. The chanterelles also fit to scrambled eggs or omelettewhich thanks to them become more expressive.
They also blend in well with pasta. Delicate cream sauce with chanterelles This is a real classic. You can do it too Add to risotto, soups or dry pancakes. They will even work in stuffing for dumplings Or in a sauce for meat dishes, e.g. stewed poultry.
Source: NowowoPuje.pl
