Summary

Ingredients

• 25 g porcini mushrooms, dried
• water for soaking
• 1 roll, stale
• 1 small onion (s)
• 500 g minced meat, mixed
• 120 g Mett, fine
• 2 egg (s)
• Salt and pepper, black from the mill
• nutmeg
• 0.5 ½ cucumber (s)
• 40 g shallot (s)
• clarified butter
• liter ⅛ red wine, dry
• 200 g crème fraîche or sour cream
• 1 teaspoon dill (dill tips)

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Instructions

1. Soak the porcini mushrooms in a little lukewarm water and cover them aside. Rub the roll crust and soak the roll in cold water. Peel the onion and dice it very finely.
2. Knead a meat dough from mince, ground meat, eggs, onions and soaked, squeezed rolls and season with salt, pepper and nutmeg. Shape it into approx. 12 small meatballs and fry them in a little clarified butter in a pan (approx. 8 - 10 minutes over medium heat).
3. Meanwhile, peel and finely chop the shallots. After the meatballs, fry the chopped shallots in their frying fat until golden brown. Add the porcini mushrooms with the soaking water and add the red wine. Let the whole thing stew for about 10 minutes with the lid closed. Add the créme fraiche and cook for another 10 minutes over a mild heat. Season to taste with salt and black pepper.
4. Peel the cucumber and cut into small cubes. Brown the cucumber cubes in a little clarified butter until they are translucent and then put about half of them in a casserole (a baking dish is also possible). Scatter the dill tips over the top.
5. Place the first few meatballs on the cucumber cubes and cover them with a little porcini mushroom sauce, then layer the remaining cucumbers, meatballs and sauce on top. The whole thing should be in the oven for about 10-15 minutes on the middle rack at 225 degrees. Boiled potatoes go very well with this.