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Ore Mountain Mushroom Stew | Hearty Wild Mushroom Stew
(0)
60 min
Under an hour
Knuspr-Küche
Ein wärmender Traditionsklassiker für kühle Herbsttage: Zart geschmorter Schweinenacken trifft auf aromatische Champignons, festkochende Kartoffeln und feines Wurzelgemüse. Vollendet mit Schmand und frischer Petersilie entsteht ein herzhafter Eintopf mit echter Wohlfühlgarantie.
Ingredients
Preparation method
Preparation
Pat the pork neck dry and cut into approx. 2.5 cm bite-sized cubes. Peel the potatoes and carrots and cut into even pieces. Clean the button mushrooms and halve or quarter them depending on size.
Finely dice the onion and garlic cloves. Thoroughly wash the leek, halve lengthwise, and cut into rings. Wash the parsley, shake dry, and finely chop.
Searing & braising
Heat the clarified butter in a large casserole or Dutch oven. Sear the pork neck cubes in batches on all sides until nicely golden brown, then season with a little salt and pepper and briefly set aside on a plate.
Chef's tip
Reheated the next day, the stew tastes almost even more aromatic, as the spices and mushroom flavors will have infused thoroughly.
For an even deeper forest note, you can additionally soak a handful of dried porcini mushrooms in warm water and add them along with the strained soaking liquid to the stew.
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