How To Prepare Mushroom Pie Cake
INGREDIENTS NEEDED:
250 g of button mushrooms
300 g of chanterelles
1 clove of garlic
40 g of salted butter
3 sprigs of fresh thyme
2 sprigs of flat parsley
For the dough
100 g of flour T55 or T45
55 g of buckwheat flour
1/2 teaspoon(s) of yeast
50 g buckwheat flakes
165 g soft salted butter
1 tablespoon(s) of powdered sugar
1 pinch of salt
3 egg yolks + 1/2 beaten egg
For the meat juice
250 g of pork or veal ribs
3 cloves of garlic
1 small onion
50 g of butter
2 sprigs of thyme
1 sprig of rosemary
STEPS FOR PREPARATION
Prepare the meat juice. Peel and degerm the garlic. Peel the onion and chop it. Cut the meat into pieces. Melt the butter in a frying pan and add the meat, thyme, rosemary, garlic, and onion.
Cook on very low heat for 40 minutes, until it caramelizes slightly. Add water and simmer for 1 hour.
Meanwhile, prepare the dough. Preheat the oven on th. 5-6/160°. Sift the flours and the yeast and mix them with the buckwheat flakes.
Mix the butter, sugar, and salt and add the egg yolks, and egg.
Stir in the flour-yeast mixture and mix to make a smooth, soft dough.
Pour the dough into a buttered and floured pie pan and bake for 20 minutes. Increase the thermostat to 5-6/170° and continue cooking for 20 minutes.
Remove the meat and the aromatic garnish and pass through a sieve. Degrease and keep warm.
Peel the garlic, degerm it and chop it. Chop the parsley. Clean the mushrooms, cut the stems.
Heat the butter in a frying pan and brown them for about 8 minutes. Add the garlic, thyme, and parsley 2 minutes before the end of cooking. Arrange the mushrooms on the pie. Sprinkle with meat juice and serve.