November 23, 2011

Patty shell with mushrooms and thyme


This is a wonderful warm dish for a nice long lunch in the week-end.

Patty shells with filling is classic Danish food also known as "Grandmama Food".

I am big fan of patty shells with various fillings. The classic filling in Denmark is made of white asparagus and chicken. However, I think this filling is my favourite patty shell filling.

If you making to much filling or you are eating too little, you can always freeze any left overs to later use.

Patty shell with mushrooms and thyme: serves 8 - 12 patty shells
  • 250 g mushrooms
  • 1 carrot
  • 4 shallots
  • 1 clove of garlic
  • 150 g bacon
  • 1 tablespoon rasp oil
  • 8 sprigs of thyme
  • 1 tablespoon wheat flour
  • 1½ dl white wine
  • 2-2½ dl whipping cream (38% fat)
  • 1 dl peas
  • 75 g Parmesan (grated)
  • salt & pepper
  • 8-12 patty shells
  1. Clean the mushrooms and cut each into 8 pieces.
  2. Peel the carrot and cut into small pieces.
  3. Peel and mince the shallots and garlic finely.
  4. Place the bacon in a cooking pot and slowly melt the fat.
  5. Add rasp oil, thyme leafs and the vegetables to the melted bacon fat.
  6. Let it fry together for 10 minutes without it taking colour.
  7. Add the flour and stir well.
  8. Add the white wine and let everything cook for 5 minutes.
  9. Add the cream and it cook until the mix was a reasonable viscosity.
  10. Add peas.
  11. Season with salt and pepper.
  12. Meanwhile heat the patty shells at 200'C for 5 minutes with the bottom up-side.
  13. Stir in 2/3 of the grated Parmesan into the filling.
  14. Use the rest of the Parmesan as topping on the filling.


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