Lettuce Rolls

Rating: 4.00 / 5.00 (2 Votes)

Total time: 45 min

Servings: 4.0 (servings)



soak as small as possible morels (dried) in milk water for 20 min. Drain, rinse with cold water to remove sand residues, drain mushrooms well. Cut large mushrooms once.

Coarsely chop red onions Sauté onions with bacon cubes in butter for about 5 minutes until translucent. Mix mustard, coarse-grained under it. Season the filling with salt, pepper and a little nutmeg.

Peel off lettuce leaves, remove coarse stem ends. Blanch leaves in salted water for about 30 seconds. Lift out and rinse in ice-cold water. Chop 3 lettuce leaves (to 2 lettuces) and mix with filling. Spread remaining leaves on kitchen towels and remove vein from each leaf. Form 1 tablespoon of filling in the center of each leaf. Place long side of leaves over filling and roll up leaf from bottom. Bring beef broth to a boil, add morels. Cook the lettuce rolls in it for 10 minutes at low temperature with the lid closed.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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