Maultaschen baked in mushroom cream

Ingredients for 3 servings:

• 10 large Maultaschen
• 500 g mushrooms, fresh, white
• 1 cup cream cheese with or without herbs
• 2 onions
• e.g. milk
• salt and pepper
• Garlic
• Parsley
• 3 tbsp oil
• n. B. Cheese, grated
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Heat the oil in a pan. Dice the onions and add them to the hot oil, then sauté until translucent. Clean the mushrooms – rubbing them with a cloth is enough. Cut them into thin strips and add them to the pan with the onions. Once they have reduced in volume, add the cream cheese and mix with the mushrooms. Meanwhile, cut the Maultaschen into strips and place them in a greased baking dish. Preheat the oven to 160°C (fan oven). Season the cream cheese and mushroom mixture with salt and pepper. Garlic also goes well with it. To make the mixture creamier, add a little milk to ensure it’s moist and the Maultaschen don’t dry out when baked. Season to taste after adding the milk. Then pour the mushroom mixture over the Maultaschen, ensuring they are well coated. Sprinkle some cheese on top and place them in the oven. Bake for about 20 minutes, until the cheese melts and is lightly browned. Potato salad or green salad goes well with it.