John Myers
Ingredients for 1 servings:
- 1 slice(s) Leberkäse (meatloaf)
- 200 g chanterelles and other wild mushrooms, mixed (fresh, frozen or canned)
- 1 large onion(s)
- 50 g bacon (belly bacon), streaky
- 200 ml beef broth, from instant powder or cubes
- 50 g crème fraîche
- ½ tsp pepper, mixed from the mill
- n. B. Sauce thickener, light
- 1 tbsp butter
- ½ bunch parsley
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
quick Leberkäse with mushroom cream
Chop the parsley. Slice the onion into rings. Cut the bacon into small cubes. Preheat oven to 175°C, wrap the Leberkäse in aluminum foil, and heat in the oven for 10 minutes. Meanwhile, heat the butter in a non-stick pan, brown the bacon, add the onion, and cook until golden brown. Then add the mushrooms. Add frozen mushrooms from frozen and cook for an additional 5 minutes over medium heat. Fry fresh or canned mushrooms over medium heat for 7 minutes, then gradually add the broth after 3 minutes. Stir frequently. Shortly before the end of the cooking time, stir in 2/3 of the parsley. After the cooking time, stir in the crème fraîche. Season with pepper and thicken with a sauce thickener until the mushroom cream has a thick consistency. Do not add salt. Arrange on a warmed plate so that the Leberkäse is partially covered in the mushroom cream. Sprinkle the rest of the chopped parsley over everything. To give the dish a more refined touch, you can use briefly fried veal or pork schnitzel instead of the Leberkäse (liver sausage). Season the thinly sliced schnitzel with ground pepper, sweet paprika, and salt. Fry in hot oil (no flavor, not olive oil) over high heat for 3 minutes on each side. Serve immediately as directed above.
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