Porcini mushroom potato biscuits

Name: Porcini mushroom potato biscuits
Cook time: 45 min
Total time: 45 min
Yield: 5
Ingredients: 10 g dried porcini; 1 collar Chives; 2 Egg yolk (Gr. M); 1 package (750 g) Dumpling dough "Frankish half & half"; 5 TABLESPOONS clarified butter

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 5

10 g dried porcini
1 collar Chives
2 Egg yolk (Gr. M)
1 package (750 g) Dumpling dough "Frankish half & half"
5 TABLESPOONS clarified butter

Directions

1
Pour 200 ml of boiling water over dried porcini in a bowl and soak for about 20 minutes. Wash the chives, shake dry and cut into fine rolls.
2
Pour the mushrooms into a sieve, collect the soaking water and use it for other purposes (e.g. for the goose sauce). Squeeze the mushrooms and chop them coarsely. M
3
Form into a roll (approx. 5 cm Ø) and cut into approx. 18 slices.
4
Preheat oven (electric cooker: 100 °C/circulating air: 75 °C/gas: see manufacturer). Heat lard in a pan. Fry the cookies in it in portions on each side for approx. 2 minutes and drip off on kitchen paper.
5
Keep warm in the oven.