Filo cake with mushrooms

AUTHOR
Leta Marks
DIFFICULTY
easy
RATING
3 4
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 8
  • 400 g mixed mushrooms (e.g. mushrooms and chanterelles)
  • 2 Chicken filets (à approx. 175 g)
  • 3 TABLESPOONS Oil
  • 7-10 Tbsp salt, pepper, sugar
  • 3 Eggs (Gr. M)
  • 125 g double cream
  • 1 (250 g) Roll of strudel dough sheets (filo or yufka dough; refrigerated shelf)
  • 1 collar flat leaf parsley
  • 100 g Butter
  • 1 TABLESPOON Breadcrumbs
  • 100 g Gorgonzola
  • baking paper
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Clean the mushrooms, wash them briefly if necessary and cut them in half or quarters depending on size. Wash the meat, dab dry and dice coarsely. Heat oil in a coated pan. Fry the meat for 3-4 minutes, turning it over.

  2. 2

    Season with salt and pepper and remove. Fry the mushrooms in hot frying fat in two portions for about 6 minutes until brown. Season with salt and pepper.

  3. 3

    Mix eggs and double cream. Season with salt, pepper and 1 pinch of sugar. Let the dough sheets rest at room temperature for about 10 minutes. Meanwhile wash parsley, shake dry, pluck off leaves and chop.

  4. 4

    Mix meat, mushrooms and parsley. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer).

  5. 5

    Melt the butter. Line a spring or tart dish (approx. 26 cm Ø) with baking paper. Place a sheet of dough in the tin so that the edge of the dough hangs over the edge of the tin. Spread thinly with butter.

  6. 6

    Place the next pastry sheet on top, slightly offset, and spread a thin layer of butter on top. Layer the remaining sheets of dough in the same way and brush with butter.

  7. 7

    Sprinkle the dough with breadcrumbs. Put the mushroom mixture into the mould. Pour over with crème-double pouring. Crumble the gorgonzola and sprinkle over it. Roll up the edges of the dough and brush with butter. Bake in the hot oven on the lowest rack for 30-40 minutes until the mixture is crumbly and nicely browned.

  8. 8

    If necessary, cover with aluminium foil for the last 10 minutes or so. Serve with double cream or sour cream.

Nutrition Facts

KCAL
440 kcal
CARBS
21 g
FATS
29 g
PROTEINS
20 g