Fried Maultaschen schnitzel with mushroom filling

Name: Fried Maultaschen schnitzel with mushroom filling
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 8
Ingredients: 300 g + 1 heaped tablespoon + some flour; 6 Eggs (Gr. M); 2 TABLESPOONS + some oil; 7-10 Tbsp Salt; 300 g Chanterelles; 750 g Mushrooms; 2 Onions; 100 g Bacon; 1 collar Parsley; 5 TABLESPOONS clarified butter; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 125 g Schmand; 200–250 g Breadcrumbs; 7-10 Tbsp Cling film; 30 g Pine nuts; 2 Heads Lollo bianco; 150 g Arugula (rocket); 1 Cucumber; 1 collar Parsley; 5 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON liquid honey; 6 TABLESPOONS Oil

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 8

300 g + 1 heaped tablespoon + some flour
6 Eggs (Gr. M)
2 TABLESPOONS + some oil
7-10 Tbsp Salt
300 g Chanterelles
750 g Mushrooms
2 Onions
100 g Bacon
1 collar Parsley
5 TABLESPOONS clarified butter
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
125 g Schmand
200–250 g Breadcrumbs
7-10 Tbsp Cling film
30 g Pine nuts
2 Heads Lollo bianco
150 g Arugula (rocket)
1 Cucumber
1 collar Parsley
5 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON liquid honey
6 TABLESPOONS Oil

Directions

1
For the pasta dough, first mix 300 g flour, 3 eggs, 2 tablespoons of oil, 2 tablespoons of lukewarm water and 1 teaspoon of salt with a hand mixer, then knead with your hands for at least 10 minutes to form a smooth dough. Wrapped in foil and left to rest at room temperature for about 30 minutes.
2
For the filling, clean the mushrooms, wash them briefly and let them drip off. Chop the mushrooms. Peel and chop onions. Cut bacon into strips. Wash and chop 1 bunch of parsley. Fry bacon in 1 tbsp. hot clarified butter until crispy.
3
Fry the mushrooms and onions until golden brown. Season with salt, pepper and nutmeg. Sprinkle 1 heaped tablespoon of flour on top and sauté. Stir in parsley and sour cream. Let it cool down.
4
Cut the dough in half. Flatten one half on some flour. Roll out the dough thin but not wafer-thin (approx. 15 x 80 cm) and place on a floured work surface. Spread half of the mushroom mixture on top and fold into Maultaschen.
5
Then divide into about 10 pieces, pressing the edges firmly together. Cut Maultaschen apart. Press the sides together firmly. Put the Maultaschen on a floured baking tray. Process the remaining dough and mushroom mixture in the same way.
6
Cook Maultaschen in 2 portions in plenty of boiling salt water for 6-8 minutes. Leave to cool on an oiled plate.
7
For the salad, roast the seeds and let them cool. Clean, wash and cut rocket and lollo bianco into strips. Wash and chop 1 bunch of parsley. Wash and chop the cucumber. Mix vinegar, salt, pepper and honey.
8
Fold down 6 tbsp. of oil. Mix with salad and cucumber.
9
Mix 3 eggs, 2-3 tablespoons cold water, some salt and pepper. Turn Maultaschen in egg and breadcrumbs and fry them in portions in a large pan in 2 tbsp. hot clarified butter until golden brown. Keep warm.
10
Prepare the remaining Maultaschen in the same way. Serve with salad and seeds. Drink tip: rosé wine.