Mushroom paupiette

Servings: 4

Preparation: 20 minutes

Cooking: 60 minutes

Ingredients

The stuffing

• 1 onion, chopped
• 60 ml (4 tbsp) fat of your choice (butter, oil or Mycryo cocoa butter)
• 2 cloves of garlic, chopped
• 250 ml (1 cup) mushrooms, diced (Paris, Ceps, Oyster mushrooms, etc.)
• 1 pinch of Provencal herbs mix
• 300 gr (10 oz) ground veal
• 250 ml (1 cup) parmesan, grated
• 125 ml (½ cup) 35% cream
• Salt and pepper to taste
• 4 veal escalopes, thin and wide
• 8 slices of bacon
• 1 onion, chopped
• 1 clove of garlic, chopped
• 250 ml (1 cup) red wine
• 60 ml (4 tbsp) fat of your choice (butter, oil or Mycryo cocoa butter)
• 1 l (4 cups) button mushrooms, cut into 4
• 1.5 l (6 cups) homemade tomato sauce
• Salt and pepper to taste

Preparation

1. In a hot pan, brown the onion in the fat of your choice, 2 minutes.
2. Add the garlic, mushrooms, herbs of Provence and let brown for another 5 minutes.
3. Let cool.
4. In a bowl containing the preparation, add and mix the ground veal, parmesan, cream, salt and pepper.
5. In a ramekin, place a cutlet, leaving the excess meat outside the ramekin, add 1/4 of the stuffing and close the cutlet on itself to form a paupiette.
6. Remove the stuffed cutlet from the ramekin. Wrap the bacon around it. Using a piece of butcher's twine, tie the paupiette as you would for a gift package.
7. Repeat this for the other escalopes
8. In a saucepan, brown the paupiettes coated in Mycryo butter or in the fat of your choice.
9. Add the onion, garlic, red wine and let it brown until almost completely evaporated.
10. Add the mushrooms, tomato sauce, cover and simmer over low heat for 45 minutes. Check the seasoning.
11. Serve with pasta or rice and green vegetables.