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.