Vegetable Veggies with Mushrooms

Have fun preparing this mushroom dish!

Meanwhile, soak the dried mushrooms in warm water for 15 min. Clean the mushrooms, cut them into not too fine slices and sprinkle them on the spot with the juice of one lemon.

Remove the skin from the carrots, cut finely into cubes, rinse the Chinese cabbage, prepare (ready to cook, e.g. peel, remove woody parts and dirt), cut into strips about 5 mm thin. Remove peel from garlic and onion, chop both finely. Remove seeds from peperoncino, cut into very fine strips.

Rinse soaked dried mushrooms repeatedly if necessary, then cut into not too small pieces.

Heat butter in large frying pan, sauté garlic and onions briefly, add all pelati, vegetables, mushrooms and paste and steam everything together for 5-7 min while stirring, most of the liquid should boil. Season, cool a little, then add half of the grated cheese.

Preheat the oven to 180 °C.

Lay out the two doughs. Brush the edges of the dough all around with beaten egg, then sprinkle one half of each dough with the remaining grated cheese. Form half of the vegetable filling on each of the cheese-brushed dough halves, leaving the egg-brushed edge free. Fold dough into crescent shape and press edges very well with fork to smooth. Brush crescents with egg, then prick a few times with fork.

Bake in the middle of the oven for about 40 minutes.

Lauwa

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