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Schupfnudel pan with wild garlic cream cheese sauce

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Ingredients for 3 servings:

  • 500 g potato dumplings
  • 2 onions
  • 600 g mushrooms
  • 150 g cream cheese (wild garlic cream cheese)
  • 1 tbsp olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

A child’s play and lightning-fast gourmet dish

Heat the dumplings over hot steam or blanch them briefly. Finely chop the onions and quarter the mushrooms. Sauté both together in hot olive oil until the mushrooms release their liquid. Add the dumplings and fry briefly. Stir in the wild garlic cream cheese and melt completely over low heat. This results in a creamy sauce, even though the dish is extremely low in fat, and it won’t curdle like yogurt or milk. Wild garlic cream cheese with a 5% fat content is available seasonally at discount stores for a very reasonable price. Alternatively, you can also use regular herb cream cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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