Dumpling casserole with mushroom cream

Name: Dumpling casserole with mushroom cream
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 pack of (400 g) Mini dumplings (shaped potato dumplings); 75 g streaky smoked bacon; 1 Onion; 400 g Mushrooms; 250 g Herbal Siddlings; 150 g shiitake mushrooms; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 ml Vegetable broth (instant); 125 g Whipped cream; 1 TABLESPOON sauce thickener; 75 g grated Emmental cheese; 1/2 bunch Chives; 7-10 Tbsp Grease

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 pack of (400 g) Mini dumplings (shaped potato dumplings)
75 g streaky smoked bacon
1 Onion
400 g Mushrooms
250 g Herbal Siddlings
150 g shiitake mushrooms
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 ml Vegetable broth (instant)
125 g Whipped cream
1 TABLESPOON sauce thickener
75 g grated Emmental cheese
1/2 bunch Chives
7-10 Tbsp Grease

Directions

1
Cook the mini dumplings in boiling water for 7 minutes, drain and leave to drain. In the meantime dice bacon finely. Peel and finely dice onions. Clean, clean and halve the mushrooms.
2
Heat the oil in a pan. Brown the bacon and onion in it. Add mushrooms and fry them, season with salt and pepper. Add stock and cream, bring to the boil and simmer for 3-4 minutes. Bind with sauce thickener, bring to the boil again.
3
Stir in the dumplings. Grease one large or 4 small casserole dishes. Pour everything in and sprinkle with cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes.
4
Wash the chives, shake dry and cut into small rolls, except for a little to garnish. Sprinkle the casserole with chives and garnish.