Description
As fungal abundance in our area continues, and traditional ways of cooking mushrooms has been exhausted, I decided to bake biscuits with mushrooms.
Ingredients
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Mushrooms
500 g
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Buckwheat
30 g
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Onion
1 piece
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Flour
150 g
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Rye flour
100 g
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Chicken egg
1 piece
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Milk
90 ml
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Butter
100 g
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Cheese
60 g
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Sour cream
5 Tbsp
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Salt
0.5 tsp
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Sugar
0.5 tsp
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Black pepper
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Vegetable oil
Cooking
The products that we need
In hot oil fry until Golden brown the finely chopped onion. Then add the sliced mushrooms and simmer until almost all the liquid has evaporated. All the liquid to evaporate is not necessary-so the filling is juicy. Mushrooms, salt, pepper. Buckwheat boil in salted water until tender. Leave the stuffing to cool.
Prepare the dough. Sift 2 types of flour, mix with salt and sugar, add cold butter and chop into fine crumbs. Add milk and egg.
Knead soft dough, roll into a ball, cover with film and refrigerate for 30-40 minutes.
Divide chilled dough into 5 balls. On a floured surface roll out circles with a diameter of about 15cm.
Transfer the scones on a baking tray lined with greased baking paper.
The blend in the center of the circle in the 1st. teaspoon of buckwheat.
Then top the mushrooms with a small amount of liquid.
Put on top 1 tablespoon of sour cream and grated cheese. The formed biscuits. Bake in a preheated 200 deg. oven for 25-30 min.
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