Fried mushroom pockets with leaf salad

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Clean the chanterelles, wash thoroughly several times and drain well. Cut large chanterelles into pieces. Clean, clean and finely chop the mushrooms. Peel and finely chop the onions. Cut bacon into fine strips. Wash 1 bunch of parsley, shake dry and chop. Heat 20 g of clarified butter in a pan and leave the bacon crisp. Add mushrooms and 2/3 of the onions and fry until the mixture is dry and begins to brown. Season with salt, pepper and nutmeg. Dust with 1 heaped tablespoon of flour, sauté briefly, stir in sour cream and parsley. Let the mushroom filling cool down for at least 1 hour

2. 2

   Knead 300 g flour, 3 eggs, 2 tablespoons of oil, 2 tablespoons of lukewarm water and 1 teaspoon of salt first with the dough hooks of the hand mixer, then with your hands for at least 10 minutes to a smooth, supple dough. Add some water if the dough is too dry. Shape the dough into a smooth ball, wrap in foil and let it rest for about 45 minutes

3. 3

   Cut the dough in half. Press half of the dough flat on a floured work surface. Roll out the dough with the pasta machine thinly, but not wafer-thin (approx. 15 cm wide, approx. 80 cm long). Spread half of the mushroom mixture on a floured work surface, leaving about 2 cm free at the top and 4-5 cm at the bottom. Brush the 2 cm wide edge with some water. Fold the lower edge over the filling, then fold the filling up to the upper edge and press the edges firmly. Use a wooden spoon handle to divide the roll of dough into about 10 Maultaschen, pressing the dough very firmly together. Cut the Maultaschen apart and press the sides together again. Place Maultaschen on a floured baking tray or tray. Process remaining dough and mushroom mixture in the same way

4. 4

   Bring salted water to the boil and let the Maultaschen steep in it for 6-8 minutes in 2 portions. Drain well, place on an oil-coated plate and allow to cool

5. 5

   Roast the pine nuts in a pan without fat and let them cool down. Clean the salad and 1 bunch of parsley, wash and drain well. Cut salad and parsley into strips Wash the cucumber, dab dry and dice. Mix vinegar, remaining onions, salt, pepper and honey. Fold in 6 tablespoons of oil

6. 6

   Whisk 3 eggs, 2-3 tablespoons cold water, some salt and pepper. Put the breadcrumbs on a large plate. Heat the clarified butter in portions in a large pan. First pull the Maultaschen in portions through the egg, then turn them in breadcrumbs. Fry in the hot clarified butter until golden brown. Keep the finished Maultaschen warm until they are all breaded and fried

7. 7

   Mix salad, cucumber and vinaigrette and arrange on plates. Arrange warm Maultaschen in halves or whole on the salad and sprinkle with pine nuts

8. 8

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
630 kcal

CARBS
52 g

FATS
37 g

PROTEINS
19 g