Schupfnudel and mushroom pan

Ingredients for 2 servings:

• 1 m.-sized onion(s)
• 200 g mushrooms
• some oil
• 500 g potato dumplings
• 1 tbsp, heaped cream cheese
• e.g. oregano
• e.g. marjoram
• n. B. Thyme
• e.g. parsley
• n. B. Paprika powder, sweet
• 1 tsp, levelled chili salt, mild
• n. B. Pfeffer
• a little nutmeg
• 200 ml whipped cream

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Peel and dice the onion. Wash the mushrooms and slice them into strips. Sauté both in a little oil. Add the potato dumplings and fry for about 8 minutes. Add the cream cheese, oregano, marjoram, thyme, parsley, paprika, chili salt, pepper, and nutmeg. Add the heavy cream, bring to a boil, and season to taste. Finish. Note: I use dried or frozen herbs. But you can certainly use fresh herbs as well.