Bacon-Wrapped Mushroom Patties with Potatoes and Salad
Ingredients
- For the patties
- 15 grams dried Porcini mushroom
- 1 day-old Whole wheat bun
- 500 grams mixed fresh Mushrooms
- 1 onion
- 2 scallions (green portion only)
- 1 egg
- 75 grams Quark
- 1 tsp dried thyme
- 2 Tbsps breadcrumbs
- 4 Tbsps vegetable oil (for frying)
- 24 slices Bacon
- For the potatoes and salad
- 4 large potatoes (waxy)
- 4 Tbsps Sour cream
- 2 Tbsps scallions
- 100 grams Lettuce (or any salad greens such as loose-leaf lettuce, baby spinach or arugula)
- 1 tsp White vinegar
- 1 Tbsp olive oil
- salt
- peppers
- 1 generous pinch Mustard
Preparation steps
For the patties: Chop the porcini mushrooms finely and soak in warm water for 20 minutes. Cut the bread into thin slices and soak in water. Clean the fresh mushrooms, peel the onion and chop both together. Heat the oil in a pan and sauté the onion-mushroom mixture. Continue cooking until the mushrooms are soft and the liquid has evaporated. Set aside and let cool. Rinse scallion tops, trim and cut into small rings.
Place the porcini mushrooms and soaked bread together in a cotton cloth-lined sieve and turn the cloth, squeeze well. Place both mushroom mixtures in a bowl with scallions, egg, quark, salt, pepper and thyme and mix together. Add breadcrumbs and knead with wet hands. Form 12 patties. Top each patty with 2 bacon strips in a crosswise pattern and wrap around the patties. Bind with kitchen twine, if desired.
For the potatoes and salad: Scrub the potatoes thoroughly and cook in jackets until soft in a steamer. Mix together vinegar and oil to make a vinaigrette and season with salt, pepper and mustard. Rinse the lettuce and spin dry.
Fry patties slowly in a skillet in hot oil until crispy brown. spread lettuce on plates and drizzle with the vinaigrette. Place potatoes next to salads, split potatoes open and top each with a little sour cream. Place 3 patties on each plate. Serve garnished with chives.
