Mushroom ragout with potato dumplings

Ingredients for 2 servings:

• 400 mushrooms, brown
• 5 plum tomatoes
• 100g bacon
• 1 small onion(s)
• 400 g Schupfnudeln from the refrigerated section
• Sea salt from the mill
• Pepper, mixed, from the mill
• Paprika powder, hot
• some game spice
• rosemary
• Thyme
• 1 tsp, heaped parsley
• 100 ml red wine
• olive oil
• possibly cornstarch
• e.g. parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Clean the mushrooms and cut into approximately 1cm thick slices. Wash the tomatoes and cut into approximately 1 x 1cm pieces. Cut the bacon into approximately 1cm wide strips from the narrow side. Peel the onion, quarter it, and slice it. Cook the potato dumplings in boiling salted water for about 6 minutes. Fry the bacon in a pan, add the onion rings, and let it become translucent. Meanwhile, heat olive oil in a second pan and fry the mushroom slices until browned on all sides. Then add the tomato pieces. Add the bacon and onion from the first pan to the mushrooms. Boil the pan juices with a little water and add them to the mushrooms. Season to taste. Deglaze with red wine and simmer gently for a few minutes until everything is well incorporated. If necessary, thicken the sauce with a little cornstarch. Serve on a plate and sprinkle with some more parsley.