Cut the rolls into cubes, pour milk over them and let them soak a little. During this time, heat the oven to 200°C, and grease a small pan with a little oil.
Remove the hard stems from the mushrooms, and cut the caps into cubes. Also cut the bacon into cubes and pour everything into the roll bowl. Add the egg, finely chopped a sprig of parsley, salt and pepper. Stir the mixture with a spoon so that the dough cubes do not fall apart completely, then spread it gently in a greased pan.
Tip: You can usually buy shiitake mushrooms, and during mushroom season you can use another firm type.
Chicken thighs tear off and salt and pepper on both sides. Spread the meat over the filling and sprinkle the skin with a pinch of thyme and red pepper. Place a thin slice of butter on each piece of meat.
Tip: Don’t know how to do it? look into video on how to bone a chicken. Boneless thighs will be baked at the same time because the filling and consumption will be easier. Put your bones away to broth.
Place the tray in the oven and bake for 15 minutes, then reduce the temperature to 180°C and bake for another 30 to 35 minutes until golden brown. Take it out, let it cool a little, then cut the food into portions, sprinkle green shoots and serve with mushrooms sautéed in butter.
While baking meat with stuffing, prepare the mushrooms in butter. Remove the spokes and decoratively cut the hats into a star shape: always make two shallow V-shaped cuts opposite each other with a sharp knife, turn the hat two more times and repeat the cuts.
Heat the butter in a pan and olive oil at a higher temperature, add mushrooms, a pinch of salt and pepper and fry them until they are golden brown on both sides, it takes about four to five minutes. Towards the end of frying, you can add pressed for a few seconds a clove of garlic and at the very end one or two tablespoons of finely chopped parsley, but it is not necessary. The taste of roasted mushrooms is distinct and delicious in itself.