Stuffed Beiried

Have fun preparing this mushroom dish!

25 min, simply marinate Beiried with sea salt, pepper and herb oil. Heat a small amount of butter in a frying pan and briefly brown the slices of meat in it on both sides. The meat should still be pink at the core. Rest in a warm place for 5 minutes.

For the stuffing:

Sauté the cleaned and finely chopped shallot and spring onion in butter and olive oil until golden. Add the washed and chopped chanterelles, mushrooms and champignons.

Sauté well, add a ladle of cream, mix well and season with sea salt, pepper, finely chopped garlic and thyme. Lightly brown the spring onion in butter.

Score meat slices evenly like a roll (but do not cut completely through). Fill the Beiried with the mushroom ragout and the spring onion and arrange on plates.

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