How to make
Put the cleaned hearts to boil until soft, but do not boil to full readiness. Take them out and cut them.
Heat 2/5 cup (100 ml) of oil in a wide pan and fry the coarsely chopped onion and leeks. Add the cleaned and sliced mushrooms, and shortly thereafter, the hearts. Mix in the seasonings and transfer to a clay pot.
Add the bay leaves, fresh spearmint and more spices if needed. Pour in the wine, put the lid on and bake for 1 hour at 360°F (180 °C).
