Mushroom Pan with Meatballs

Summary

Prep Time	30 mins
Cook Time	20 mins
Total Time	50 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

For the meatballs:

For the sauce: (mushroom pan)

Instructions

Soak the dried mushrooms in lukewarm water.
Soak the stale bread roll in a lukewarm mixture of milk and water. Finely dice the onion.
Put the minced meat in a large enough bowl. Squeeze the bread roll well with your hands, add to the mince together with onions, oregano, paprika, salt, pepper and tomato paste, squeeze garlic and knead everything well. Season to taste, season if necessary and form balls the size of a golf ball from the minced meat dough.
Heat the oil in a large pan and brown the meatballs in it. You do not have to cook through as they will cook later in the mushroom pan. Remove the meatballs from the pan and set aside.
For the mushroom pan, clean the mushrooms and cut them into slices. Fish the boletus out of the water, squeeze it out and dice it finely. Dice the onion as well.
Heat the frying fat of the meatballs again, add a little oil if necessary and fry the mushrooms in it. Sprinkle with salt and allow most of the water to boil down. Squeeze garlic, stir in approx. 100 ml of the porcini mushroom water and, if necessary, tomato paste, season with vegetable stock, thyme and pepper, bring to the boil and season again.
Stir in the cream and add the meatballs. Simmer with the lid closed for about 15 minutes.
Mashed potatoes, pasta or just a little white bread are suitable as a side dish.
Be careful not to pour out all the soaking water from the mushrooms, because grains of sand that adhere to the mushrooms tend to collect at the bottom of the container.
The amount is enough for 4 - 5 people, depending on your appetite.

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