Today is all about a recipe. A recipe for a nice meal, a recipe to surprise your guests or just for the pleasure of food.
Bon appetit !
For the stuffing
200g of bacon
200g of mushrooms
2 garlic cloves
1 handful of parsley
For the mushroom sauce
300 g of mixed wild mushrooms
1 finely chopped onion
2 tablespoons of olive oil
2 crushed garlic cloves
In a food processor, chop 200g of mushrooms, the bacon, the garlic, the parsley and season with a pinch of salt and pepper.
Fry the mixture in a non-adhesive frying pan at high heat for five minutes. Set aside.
Finely chop the onions and set aside.
Flatten the veal filets with a rolling pin.
Place a tablespoon of minced meat in the centre of the filets.
Roll filets and tie them to create rolls with the minced meat at the centre to create ‘paupiettes’.
Dilute a chicken stock cube in 25 cl. of boiling water.
In a frying pan, cook the paupiettes with a drop of olive oil and the onions until browned.
Add the white wine and bouillon to the paupiettes and onions.
Add the thyme and bay leaves, season and leave to simmer for 30 minutes.
Remove the paupiettes from the fire and filter the cooking juice.
The mushroom sauce
Chop the mushrooms
Put a pan on a high heat until warm and a drop of olive oil.
Add the mushrooms with the crushed garlic and cook over a gentle heat for 7 – 10 minutes
Pour in the white wine and chicken stock
Bring the sauce to a boil once again and cook for 5 minutes or until the mushrooms have softened.
Add the mushrooms to the paupiette cooking juice.
Serve with rice and the sauce on top.