Shiitake Mushroom Rissoles

Casa do Chascada - Cogumelos Shiitake biológicos Vila do Conde Porto Matosinhos Maia


650 ml
120 g
Vegetable Shortening
400 g
Unleavened wheat flour
3 tablespoons
Olive oil
sliced leek
Large grated carrot
350 g
Shiitake Mushrooms from Casa do Chascada cut into quarters
80 g
Vegetable Shortening
80 g
Unleavened wheat flour
600 ml
Beaten eggs
to taste
to taste
Salt and black pepper
to taste
to taste
Oil for frying

In a pan, heat the water together with 120 grams of vegetable shortening. Season with a little salt and bring to a boil. When the water is boiling, add the 400 grams of flour in one go. Stir well until it begins to lift off from the bottom of the pan.

Sprinkle the countertop with flour and place the dough on top. Cool slightly.

In a frying pan, heat the oil and let it warm up. Then add the leek, carrots and Shiitake mushrooms from Casa do Chascada and season with salt. Sauté until the vegetables lose their water.

Add the rest of the vegetable shortening to a pan and heat until melted, then add 80 grams of flour. Stir well and add milk while stirring. Then stir with an egg beater so the cream becomes smooth. Season with salt, pepper, and nutmeg. When it begins to bubble, add the previously sautéed vegetables. Add the parsley and continue stirring. Once it starts to boil, remove the pan from the heat and let it cool slightly.

Sprinkle the dough with a little flour and knead well. Spread the dough with the help of a rolling pin. Put a spoonful of stuffing on the dough and fold it over the filling. Using a large glass, cut the rissole out. Place on a serving dish dusted with flour and repeat the process until all the ingredients are used.

Dip the rissoles in a beaten egg and allow any excess egg to drip off. Then roll them in the breadcrumbs to cover.

In a frying pan, add the frying oil and let it heat up. When it is boiling, fry the rissoles and then drain them off on a plate with parchment paper.

Serve with rice or with a salad.


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