Hunter-style Minced Steaks

Soak the dried mushrooms in about 300 ml of warm water.

Clean 100 g of button mushrooms and roughly chop them. Peel the onion and dice it finely.

Heat oil in a large pan. Fry the chopped mushrooms and onion, season with salt and pepper. Remove from the pan and let cool.

Thoroughly mix the minced meat with the egg and mustard. Fold in the cooled mushroom-onion mixture and the chopped parsley.

Season the meat mixture with salt, pepper, paprika and a little chili.

Shape the mixture into 8 patties.

Heat oil in a pan and fry the patties, turning, for 12–15 minutes until well browned and cooked through.

While the patties are frying: clean the remaining mushrooms and slice them. Clean the leek and cut into rings. Drain the soaked mushrooms, reserving the liquid, and chop the mushrooms.

Cook the ribbon noodles in plenty of salted water until al dente.

Remove the patties from the pan and keep warm.

Sauté the sliced mushrooms, chopped mixed mushrooms and leek in the pan juices.

Add the mushroom soaking liquid and bring to a boil. Stir in the dark sauce thickener, bring briefly to a boil and season with salt and pepper.

Plate the patties with the mushroom-vegetable mixture and ribbon noodles, and serve immediately.