Magdeburg's traditional cuisine will appeal to those who prefer simple and hearty dishes prepared from familiar products. Some recipes of regional cuisine became a real classic, and a great example is "Schwammespalken" mushroom eintopf. Many chefs cook it according to their own special recipes. To prepare the classic version of the dish, you will need the following ingredients: 1 kg of any bolete mushrooms, 4 medium potatoes, 1 onion, 3 tbsp of flour, 100 g of ham, fresh parsley, butter, 1 tsp of vinegar, 1 tsp of sugar, bay leaf, caraway seeds, salt, and pepper.
Mushrooms must be thoroughly washed, peeled, and cut into small slices. Boil them for an hour in salted water, then add a couple of bay leaves and a few black peppercorns. After one hour, add diced potatoes to the mushrooms and cook until ready.
Melt butter in a frying pan, add flour and fry until light brown. Add the ready cream sauce to the mushrooms and potatoes and mix thoroughly. Dice the ham and fry it in a pan, and then add it to the other ingredients. Salt, sugar, and pepper should be added to taste.
Chop parsley and add vinegar, then mix thoroughly. The ready stew is served in deep plates and decorated with fresh parsley. Celery and carrots are also present in some versions of the recipe. The rich mushroom stew is now cooked both in small and the most upscale restaurants. Some chefs prepare the traditional stew exclusively on beef broth.