What to do with a generous pile of wild mushrooms, kindly given to us by Kel of the Saffron Milk Cap (Lactarius delisiosus) fame? (Not for lack of recipe ideas, but because of their preciousness.)
Pig in a dressing gown, of course! This dish is from an Austrian recipe book in English that Flower Gnome bought in a souvenir shop in Austria ages ago. The title was not well translated, as you may have guessed by now, and it actually is pork fillet in puff pastry. Same preparation as Beef Wellington.
Sauté mushrooms in generous amount of garlic, chopped onion and salt & pepper until tender. Add parsley or chives. Let cool. (Try not to quality test too often!)Take sheet of puff pastry, add a generous layer of mushrooms, then add seared and seasoned pork fillet. Wrap, bake till golden brown.
Serve with roasted sweet potatoes and stir-fried vegetables.There were plenty of mushrooms left over to freeze 2 portions for another time. Gosh, they were delicious! Great texture and taste!