Schwammespalken - mushroom eintopf

[Eintopf - (Eintopf)]

Schwammespalken - mushroom eintopf

Category: Meat dishes

Kitchen: german

Ingredients
Porcini or other tubular mushrooms	800 g
Bulb	2 pcs.
Potatoes	4 things.
Ham or loin	100 g
Balsamic vinegar	1 tsp
Granulated sugar	1 tsp
Salt, pepper, cumin	taste
Chopped parsley	3 tbsp. l.
Juniper berries	4 things.

Cooking method

• Peel the mushrooms, chop coarsely enough and rinse well.
• Put the mushrooms in a saucepan or multicooker bowl, add a little salt,
• 
• add finely chopped onion, a few black peppercorns, bay leaves and juniper berries, add a little water and cook for about 30 minutes.
• 
• Peel and dice the potatoes.
• 
• After 30 minutes, add the potatoes to the mushrooms and cook for about 20 minutes.
• Lightly fry the diced loin in a pan with onions.
• 
• Add to a saucepan or multicooker bowl and cook for another 30 minutes.
• Taste and add chopped parsley, salt, sugar and fruit or balsamic vinegar to taste.
• Cook for 10 minutes or leave on "Warm" for 20 minutes.

Note

Eintopf - (Eintopf) - literally translated - one pot.
Well, as if in one pot both the first and the second.

Regional German Recipe Vogtland ((German Vogtland).
Coat of arms of the Vogtland region.

Of course, there were mushrooms in the surrounding forests of Plauen.
There was no local population in the forests during the mushroom picking period when we lived there.
Either because the Germans collected exclusively porcini mushrooms - other mushrooms were treated with distrust; or from the fact that well, what mushrooms could have remained after careful collection of almost all mushrooms by our compatriots? Only if fly agarics.
By the way, almost every year, the hospital did not get bored during the time of picking up and eating mushroom delicacies - they even saved someone from poisoning!

It looks very picturesque and tasty.

Yes, my husband really liked it!

Ol, a very tasty dish. Where do you get the juniper?

At the pharmacy.

And I already cooked it and I really liked it, only I didn't decorate it with herbs and I didn't have a juniper. He was honestly gone somewhere. I also liked the fact that you can hide the aroma of fried onions - mine can't stand the spirit, the bacon (lean) was smoked (yours was raw, but I already cooked and ate later) um, where did I get the idea that smoked would fit about there and not bacon - shorter than pork,: secret: what was in the house. I hope you won't swear too much. I'll show you a photo.

True, I don't have such a bowl very beautiful.

I??? Swear??? I can't drink so much to swear about such a wonderful occasion!

A very hearty and simple dish, like almost all Old German cuisine!

It is necessary to look at the pharmacy, really. Thank you.

Sold here in these boxes.

Thank you, Olga.