Mushroom pan with potato dumplings

Name: Mushroom pan with potato dumplings
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 pack of (6 pieces) Potato dumplings half & half (in cook bag); 7-10 Tbsp Salt; 500 g Mushrooms; 250 g Chanterelles; 250 g Herbal Siddlings; 2 TABLESPOONS Oil; 2 Onions; 7-10 Tbsp white pepper; 4 Stem(s) Thyme; 1/4 l Vegetable broth (instant); 125 g Light cream; 1 TEASPOON medium hot mustard

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 pack of (6 pieces) Potato dumplings half & half (in cook bag)
7-10 Tbsp Salt
500 g Mushrooms
250 g Chanterelles
250 g Herbal Siddlings
2 TABLESPOONS Oil
2 Onions
7-10 Tbsp white pepper
4 Stem(s) Thyme
1/4 l Vegetable broth (instant)
125 g Light cream
1 TEASPOON medium hot mustard

Directions

1
Put the dumplings in a pot of cold, slightly salted water. Bring everything to the boil and let it simmer at low heat for about 15 minutes. Clean the mushrooms, wash if necessary and let them drip off on kitchen paper.
2
Cut the mushrooms in half. Heat oil in a pan. Sauté the mushrooms in it in portions and take them out. Peel and finely dice the onions and sauté in the frying fat. Add the mushrooms. Season with salt and pepper.
3
Wash the thyme, chop it coarsely and add it to the mushrooms, except for something to garnish. Deglaze with broth and cook for 2 minutes. Stir in crème légère and mustard. Remove the dumplings, remove from the bags and arrange on plates with the mushroom pan.
4
Garnish with thyme and parsley.