Mushroom Pierogi on Compote of Red Onions with Lavender And

Clean the mushrooms, chop them and roast them in a frying pan with olive oil. Add the shallots and diced tomatoes, season with chives, salt, pepper, parsley, a little thyme and a little Parmesan.

Roll out the puff pastry, sprinkle with the remaining thyme and Parmesan and cut out circles about 10 cm ø. Brush the edges of the dough circles with beaten egg yolk, put a tiny bit of mushroom filling on top and fold the dough circles into a crescent shape. Press the edges with a fork. Place the dough circles on a baking sheet lined with parchment paper, brush the surface with egg yolk and bake at 170 degrees for about 15 minutes.

For the compote, put port and red wine in a saucepan and boil by half. Blanch the diced red onions briefly, then add to the wine reduction form. 10 min before serving, mix lavender flowers and leaves into the onion mixture. Season onion mixture with cassis, a little butter and stock powder. Arrange the onion compote, place the mushroom pierogi on top and garnish with daisies.

Daisies

Our tip: Use your favorite red wine for cooking!

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