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.