Capuns with porcini mushroom filling

20 g dried porcini mushrooms

100 ml hot water

1 tbsp butter

150 g mushrooms

finely chopped

150 g leek

finely chopped

½ tsp salt

2 eggs

100 ml milk

100 g mountain cheese

coarsely chopped

a little pepper

a little nutmeg

ground

24 leaves of chard

10 g dried

porcini mushrooms

50 ml hot water

1 tbsp butter

1 onion

finely chopped

150 ml white wine

200 ml single cream

a little salt

a little pepper

Soak the porcini mushrooms in hot water for approximately 15 minutes. Drain the mushrooms, reserving the soaking liquid, strain it through a sieve and set aside for the filling. Finely chop the mushrooms. Heat butter in a pan over medium heat (level 6). Add the soaked and fresh mushrooms along with the leek and sauté until the liquid released has evaporated. Season with salt and leave to cool slightly. Place the flour and salt in a bowl and mix. Whisk together the eggs and milk with the reserved mushroom liquid, then gradually add to the flour, stirring well until a thick batter forms. Add the vegetables and all remaining ingredients, then mix well. Cover and leave the dough to rest for approximately 20 minutes.

Bring a pasta pot of water to a boil over high heat (level P), add salt. Reduce the heat (level 7). Blanch the chard leaves in batches for approximately 1 minute in simmering salted water until wilted. Remove with a slotted spoon and immediately transfer to ice-cold water. Drain leaves and pat dry. Spread out the leaves, place 1 tablespoon of filling in the centre of each, fold the long sides over the filling, and roll up from the short side. Place the rolls in the prepared dish.

Soak the porcini mushrooms in hot water for approximately 15 minutes. Drain the mushrooms, reserving the soaking liquid, strain and set aside. Finely chop the mushrooms. Preheat the cooking space with hot air with steaming to 160 °C. Heat butter in a pan over medium heat (level 6). Sauté the onion and porcini mushrooms for approximately 3 minutes. Add white wine and allow to reduce slightly. Pour in the cream and reserved mushroom liquid, bring to the boil over high heat (level 7-8). Reduce the heat to low to medium (level 4-5) and simmer gently for approximately 5 minutes. Season with salt, pepper and nutmeg. Pour the sauce over the rolls and sprinkle with cheese. Place the dish on a wire shelf in the preheated cooking space, and cook for approximately 30 minutes. Turn off the steam function and finish cooking for a further 10 minutes.

(Pre-)heat cooking space to 160 °C with Hot air + steaming

Preheating completed. Insert cookware.

Hot air + steaming 160 °C for 30 Mins

Turn off the steam function

Hot air 160 °C for 10 Mins