Appetizer Napoleon with mushrooms.
Flavorful, tender, melt-in-your-mouth Napoleon with mushrooms for an appetizer
Ingredients
| CORGES: |
| margarine 200 g |
| wheat flour 320 g |
| ice water 80 ml |
| salt 1/2 tsp. |
| FILLING: |
| mushrooms 400 g |
| onion 1 pc |
| carrots 1 pc |
| garlic 2 cloves |
| vegetable oil 50 ml |
| melted cheese 2 pcs |
| nutmeg 1 pinch |
| parsley 20 g |
| salt, pepper to taste |
| CREME: |
| milk 600 ml |
| wheat flour 50 g |
| eggs 2 pcs |
| butter 30 g |
Instructions
Step 1
Prepare the crusts. Mix flour with salt and grated margarine. Add water and knead the dough. Wrap it in clingfilm and leave it in the refrigerator for an hour. Then divide the dough into 6 pieces, roll each piece out between two sheets of parchment to a thickness of 2 mm. Bake the cakes in the oven at 180 degrees for 7-10 minutes.
Step 2
Prepare the cream. In a saucepan, combine the milk, eggs, flour and, stirring constantly, bring to a boil. Remove the cream from the stove, add butter and stir.
Step 3
Prepare the filling. Fry coarsely chopped mushrooms in a small amount of vegetable oil. Chop and saute garlic, onion and carrots separately. Then add the cream, mushrooms and grated cheese to the paste. Season with salt, pepper, nutmeg and mix thoroughly.
Step 4
Form a "Napoleon", alternating the crumbled crusts with the filling. Sprinkle the last two layers with chopped parsley. Place the ready "Napoleon" in the refrigerator for at least 3 hours. Before serving, decorate with mushroom slices and sprinkle with black pepper.
