Maultaschen pan
easy
40 mins
40 mins
Ingredients
- 400 g Mushrooms
- 4 Spring onions
- 2 discs Bacon
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TEASPOON pink berries
- 375 ml Vegetable broth (instant)
- 125 g Whipped cream
- 1 package (300 g) Mushroom pockets from the fresh food counter
- 2 Beetroot tubers (pre-cooked and shrink-wrapped)
- 1 TABLESPOON sauce thickener
Directions
- 1
Clean, clean and halve the mushrooms. Clean and wash spring onions. Cut spring onions and bacon into pieces. Heat 1 tablespoon of oil in a pan. Leave the bacon out and take it out.
- 2
Add 1 tablespoon of oil to the bacon fat. Fry the mushrooms for about 5 minutes at high heat. Season with salt and pepper. Add spring onions and pink berries. Deglaze with broth and cream and let it boil for 5 minutes. Cut Maultaschen in half, let them simmer in the sauce for about 5 minutes. Add bacon again. Cut beetroot into fine slices. Stir the sauce thickener into the sauce, bring to the boil.
- 3
Cut Maultaschen in half, let them simmer in the sauce for about 5 minutes. Add bacon again. Cut beetroot into fine slices. Stir the sauce thickener into the sauce, bring to the boil. Season to taste again. Carefully fold in beetroot and immediately serve.
Nutrition Facts
390 kcal
28 g
25 g
12 g
More Delicious Recipes
