Filled minced medallions with cream chanterelles

Name: Filled minced medallions with cream chanterelles
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Chanterelles; 2 Onions; 1 Garlic clove; 80 g Sheep's cheese; 600 g mixed minced meat; 1 egg (size M); 4 TABLESPOONS Breadcrumbs; 3 TABLESPOONS Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 discs Parma ham; 3-4 Tbsp Olive oil; 1/2 bunch flat leaf parsley; 7-10 Tbsp grated nutmeg; 250 ml clear broth (instant); 100 g Whipped cream; 2 TABLESPOONS sauce thickener

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Chanterelles
2 Onions
1 Garlic clove
80 g Sheep's cheese
600 g mixed minced meat
1 egg (size M)
4 TABLESPOONS Breadcrumbs
3 TABLESPOONS Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 discs Parma ham
3-4 Tbsp Olive oil
1/2 bunch flat leaf parsley
7-10 Tbsp grated nutmeg
250 ml clear broth (instant)
100 g Whipped cream
2 TABLESPOONS sauce thickener

Directions

1
Wash, clean and drain the chanterelles. Peel and finely chop the onions. Peel garlic and press it through a garlic press. Cut the cheese into 8 equally sized cubes. Knead minced meat, egg, half of the onion cubes, garlic, breadcrumbs and milk and season with salt and pepper.
2
Form into 8 medallions and fill each with 1 piece of cheese. Fold over the ham from the longer side once and wrap around the medallions. Heat 1 tablespoon of oil in a frying pan. Fry the medallions for about 8 minutes, turning them over.
3
In the meantime wash parsley, dab dry and cut into fine strips. Heat 2-3 tablespoons of oil. Fry the chanterelles while turning them. Add the remaining onion, sauté briefly and season with salt, pepper and nutmeg.
4
Deglaze with broth and cream, bring to the boil. Add the sauce thickener while stirring and bring to the boil again briefly. Add half of the parsley to the sauce. Arrange 2 medallions each with chanterelling parsley cream on plates, sprinkle with remaining parsley.
5
Baguette tastes good with it.