Mushroom and leek pot

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Soak the porcini for about 1 hour in 500 ml cold water. Clean and wash mushrooms and herb sidlings. Clean, wash and cut the leek into pieces. Peel and finely chop 1 onion. Knead minced onion, breadcrumbs, egg and mustard. Season with 1 tsp salt and pepper. Form small balls from the minced meat mixture

2. 2

   Heat the oil in a casserole, fry the meatballs in it all around, remove them. Sauté the mushrooms in the frying fat. Add the leek and also fry briefly. Put the meatballs back into the pot. Pour the soaking water of the porcini through a sieve into the pot. If necessary, chop the soaked mushrooms into small pieces. Add and season everything with salt and pepper. Cover and stew at low heat for 15-20 minutes

3. 3

   Peel 2 onions and cut or slice into fine rings. Melt 1 tablespoon butter in a pan and fry the onions in it until golden brown. Wash the parsley and shake dry. Pluck off leaves and chop finely. Put something aside for garnishing. Heat 1 tablespoon of butter in a second pan, toss the noodles in it and warm them up

4. 4

   Add crème fraîche and parsley to the mushroom pot and mix in. Season everything once again and sprinkle with the parsley that has been set aside. Add the spaetzle with the onions

Nutrition Facts

KCAL
940 kcal

CARBS
54 g

FATS
59 g

PROTEINS
46 g