Mushroom delight

Easy and delicious mushroom dish
500 g wild mushrooms
150 g finely chopped ham
1 clove of garlic
2 shallots
1 truffle (if available)
150 ml red wine
1-2 tbsp vegetable oil
small bundle of fresh parsley
small bundle of fresh thyme
salt and pepper
Clean the mushrooms carefully with a paper towel – do not rinse in water. Trim the stems of the mushrooms but leave them attached to the cap.
Cut the mushrooms into 0.5 cm slices.
Fry the mushrooms in oil until the liquid is released from them but do not brown. Season with salt and pepper and then add the red wine.
Finely chop the ham, garlic and shallots, and stir in with the mushroom s. If you have truffles, add them finely sliced. Season with salt and pepper to taste.
Make four SAGA Pouches and fill them with the mushrooms. Cook in an oven for about 7 minutes at 200°C (220°C).
Carefully place the hot pouches on plates and serve.