Mushroom Patties with Basil Sauce

For the mushroom pockets with basil sauce, first prepare the dough: Knead all ingredients into a smooth dough. Roll the dough into a ball, wrap in plastic wrap and let rest in the refrigerator for 1 hour.

For the filling, peel and finely chop the onion and garlic. Clean the mushrooms dry and cut into small pieces.

Heat butter in a pan and sauté onions and garlic in it. Add the mushrooms and fry them well. Stir in 1 1/2 tsp semolina and season with salt, pepper and marjoram.

Flour a work surface and roll out the pasta dough thinly. Cut squares of dough with sides about 7 cm long and place a mound of mushroom filling in the center of each square. Fold the dough pieces over the filling to form a triangle and press the edges lightly with the tines of a fork. If necessary, brush the edges of the dough with a little water before doing so.

Bring enough salted water to the boil and let the mushroom patties simmer in it for about 8 minutes more than boiling. Lift out the pastries with a perforated scoop and let them drain.

For the basil sauce, finely chop the shallot. Heat the butter in a saucepan and sauté the shallots. Deglaze with white wine and pour in soup and cream. Simmer for a few minutes. Pluck basil leaves from stems and chop coarsely. Add to the sauce and puree with a hand blender.

Arrange the mushroom patties on plates, pour the basil sauce over them and garnish with fresh basil.

Preparation Tip:

The mushroom pockets also taste great with chard and a sour cream sauce.

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