Mushroom Pie with Madeira Sauce
- 10 grams dried Morel
- 300 grams
- 100 grams Chanterelle
- 100 grams Pastry flour
- 50 grams melted butter
- 4 eggs
- vegetable oil (for frying)
- 2 shallots
- 1 bunch flat-leaf parsley
- 30 grams butter
- freshly ground pepper
- chicken stock
- 2 tablespoons Madeira Wine
- 8 white button Mushroom (of the same size, for garnishing)
Soak morels, drain well and set aside for the sauce. Clean the remaining mushrooms. Finely chop the mushrooms and spread on a baking sheet. Let stand for about an hour so that the moisture evaporates.
For the crepes, stir flour, butter, eggs, salt, water and milk until smooth and let stand about 10 minutes.
Heat a little oil in a nonstick skillet. Cook batter in batches to make 8 to 10 crepes. Keep warm in a preheated 150°C (approximately 300°F) oven.
Peel the shallots. Rinse parsley, shake dry and pluck off the leaves. Chop leaves finely. Clean the white mushrooms and score the tops with a small sharp knife. Set aside for garnishing.
Melt the butter in a skillet. Saute the chopped mushrooms until the liquid evaporates. Fold in parsley and season with salt and pepper to taste.
Finely dice the morels. Bring chicken broth, Madeira and morels to a boil.
Spread the hot mushroom mixture on a crepe. Top with another crepe and spread with more mushrooms. Continue stacking with remaining crepes and mushroom mixture. Cut the "pie" into 8 equal pieces and transfer to plates. Pour sauce over and top with white mushrooms.