Truffle Potato with Spring Herbs – Mushroom Pan
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 potatoes, (truffle potatoes)
- 1 potato (s)
- 150 g minced meat, already seasoned
- 170 g mushrooms
- 1 onion (s)
- 2 handfuls herbs such as ground elder, nettle, dead nettle, gundermann, etc.
- 1 dash oil
- 1 pinch (s) nettles seeds, roasted
- Salt and pepper
- Caraway seed
- 50 g cream cheese
Print Recipe
Pin Recipe Instructions
- Peel the Chinese truffle potatoes and the normal ones, cut into small pieces and cook until cooked. For this I add caraway seeds and salt to the water.
- Season the minced meat and fry it in oil.
- Cut the mushrooms into slices and dice the onion and fry. Then add water or vegetable stock. Let it boil down a little and thicken with the cream cheese. Mix in the finely chopped, freshly washed and drained spring herbs and briefly bring to the boil again. Then put on the plate and serve.
- This looks good and also tastes good.
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