Mushroom and leek pot

Name: Mushroom and leek pot
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 15 g dried porcini; 500 g Mushrooms; 250 g Herbal Siddlings; 3 Leek sticks (leek); 3 medium-sized onions; 500 g mixed mince; 2 TABLESPOONS Breadcrumbs; 1 Egg; 1 TEASPOON medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Oil; 1 collar Parsley; 2-3 TABLESPOONS Butter; 800 g fresh spaetzle (refrigerated shelf); 100 g Fresh cream

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

15 g dried porcini
500 g Mushrooms
250 g Herbal Siddlings
3 Leek sticks (leek)
3 medium-sized onions
500 g mixed mince
2 TABLESPOONS Breadcrumbs
1 Egg
1 TEASPOON medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS Oil
1 collar Parsley
2-3 TABLESPOONS Butter
800 g fresh spaetzle (refrigerated shelf)
100 g Fresh cream

Directions

1
Soak the porcini mushrooms for about 30 minutes in 1⁄2 l warm water. Clean the mushrooms and wash if necessary. Clean, wash and cut the leek into large pieces.
2
Peel and chop 1 onion. Knead with minced meat, breadcrumbs, egg, mustard, salt and pepper. Form small balls from it. Heat the oil in a casserole. Brown the balls all around, take them out.
3
Fry the mushrooms in portions in the frying fat. Fry the leek briefly. Season with salt and pepper. Add meatballs again. Pour mushroom soaking water through a sieve lined with kitchen paper into the pot, bring to the boil.
4
Soaked mushrooms may be chopped a little smaller and added. Cover and stew for 15-20 minutes.
5
Wash parsley, shake dry and chop finely. Chop or slice the rest of the onions into fine rings. Heat 1 tbsp. butter in a large frying pan. Fry the onions in it until golden brown, remove and keep warm.
6
Heat 1-2 tablespoons butter in the frying fat and fry the spaetzle in 2 portions for about 5 minutes.
7
Carefully stir the crème fraîche and parsley into the mushroom-leek pot. Season to taste again. Add the spaetzle with fried onions.