A delicate pâté of forest mushrooms and champignons

Mushroom patty

You need:

200 g of mushrooms

150 g of forest mushrooms

150 g boiled chicken breast

1 large onion

70 g of cooked rice

80 g of overgrown smoked bacon

2 eggs

salt

ground black pepper

crushed thyme

fresh thyme

4 slices of English bacon

oil

Access:

– Grind 160 g of mushrooms, forest mushrooms and chilled chicken breast in a meat grinder. Cut the remaining mushrooms into slices. Heat some oil in a pan, fry the mushroom slices in it and set aside. Cut the bacon and the onion into small cubes, fry together in oil and set aside.

– In a large bowl mix ground mushrooms and meat, rice, eggs, fried bacon with onions and mushroom slices. Add salt and pepper to taste and season with crushed thyme.

– Grease an earth or deeper dish suitable for baking and line it with slices of English bacon, so that it protrudes above the rim. Fill the mold with the mushroom mixture and cover with the protruding bacon. Place in a hot water bath and cook on low heat for 90 minutes. Remove, let cool completely, turn and garnish with fresh thyme. We serve it cut into slices with whole bread.

Our advice:

You can also use raw chicken instead of cooked chicken.

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