Porcini Mushrooms with Sauce, Peas and Carrots Vegetables and Triplets

5 from 6 votes
Cook Time 1 hr
Total Time 1 hr
Course Dinner
Cuisine European
Servings 2 people


Porcini mushrooms: (For 4 people!)

  • 250 g Mett (half pork and half beef)
  • 200 g Porcini mushrooms *) (Here: collected yourself!)
  • 1/2 bun from yesterday
  • 100 g 1 Onion
  • 2 piece Garlic cloves
  • 1 Egg
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Sweet paprika
  • 1 tsp Mild curry powder
  • 1 tsp Whole caraway seeds
  • 50 g Breadcrumbs
  • 0,5 Cup Sunflower oil


  • 1 tbsp Flour
  • 200 ml Clear broth (1 teaspoon instant broth)
  • 1 tbsp Crème fraîche with culinary herbs
  • 1 big pinch Salt
  • 1 big pinch Sugar

Pea and carrot vegetables:

  • 1 small can Peas with carrots extra fine / drained weight 130 g
  • 1 tbsp Butter
  • 2 tbsp Sliced ​​parsley
  • 2 big pinches Coarse sea salt from the mill


  • 300 g Triplets (small, waxy potatoes / 16 pieces)
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 1 tsp Whole caraway seeds


  • Parsley for garnish


Porcini mushrooms:

  • Clean / brush the stone mushrooms and cut into small cubes. Soak yesterday's rolls in water and squeeze them out well. Peel and dice the onion. Peel and finely dice the garlic cloves. All ingredients (200 g cep mushroom cubes, 250 g ground meat, ½ soaked roll, 100 g onion cubes. 2 cloves of garlic, finely diced, 1 egg, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon sweet paprika, 1 teaspoon mild curry powder and 1 teaspoon caraway seeds whole) in a bowl and mix / knead well. Shape meatballs with moistened hands, roll in breadcrumbs, fry in a pan with sunflower oil (1 (2 cup) on both sides until golden-brown and remove from the pan so very much!


  • Stir flour (1 tbsp) into the meatball frying pan with the whisk (burn in!) And deglaze / pour in the clear broth (200 ml) while stirring constantly. Stir in the crème fraîche (1 tbsp) and season with a big pinch of salt and sugar each. Let everything simmer / reduce for a few more minutes.

Pea and carrot vegetables:

  • Cut the parsley (approx. 2 tbsp) into small pieces. Heat the butter (1 tbsp) in a pan, add the peas and carrots and slowly fry / stir-fry. Add / mix in the parsley and season with coarse sea salt from the mill (2 big pinches).


  • Serve buns (2 pieces each!) With sauce, the triplets and the pea and carrot vegetables, garnished with parsley.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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