Wild Mushrooms with Lemon Thyme and Grana Padano baked in parchment, with Prosciutto di San Daniele Croissant
| Difficulty
Medium
|
Preparation  85 min
|
Servings for
4 people
|
Chef Andreas Berndt
Ingredients
For the cones:
125 g flour
60 g butter
125 g quark
½ teaspoon of salt
125 g diced Prosciutto di San Daniele
1 tablespoon of cumin
1 egg yolk
For the mushrooms:
450 g mixed wild mushrooms
3 twigs of lemon thyme
50 g grated Grana Padano
2 shallots
1 clove of garlic
Preparation
For the cones:
Mix flour, quark, salt and butter, knead to form dough and let it rest for 1 hour.
Preheat the oven to 200°C. Mix the finely ground cumin with the diced prosciutto. Roll out the dough and cut into long triangles. Top with the diced prosciutto and roll into cones. Brush them with egg yolk and bake them in the oven for around 15 minutes until golden.
For the mushrooms:
Preheat the oven to 190°C. Pluck the thyme. Clean the mushrooms and cut into slices. Finely dice the shallots and garlic. Fry in a pan with olive oil, add the mushrooms and fry briefly. Mix them with the cheese and the thyme leaves in a bowl. Cut 4 pieces of baking paper big enough to hold ¼ of the mushroom mix each, place one portion of mushrooms in the middle of each, and tie the ends of the paper together on top of each parcel.
Bake the parcels in the fan oven at 190°C for 15 minutes.
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