Dumpling casserole

Ingredients for 4 servings:

• 4 dumplings (bread dumplings)
• 1 can mushrooms, sliced
• 1 can mixed mushrooms
• some vegetable broth, instant
• ¼ liter of milk
• some sauce thickener or flour
• salt and pepper
• Herbs of Provence
• Onion granules
• e.g. cheese, sliced ​​or grated for gratin

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Sauté the mushrooms in a large pan, then transfer some of the mushroom liquid from the pan to a small pot, enough to cover the bottom. Season the mushrooms with the broth and onions, cover, and sauté briefly, then continue uncovered until the mushrooms no longer drain. Make a roux with the mushroom liquid, flour, and milk, and dilute it as needed to make enough sauce for the casserole. The sauce should have a creamy consistency but not be too thick. Season the sauce with a little broth powder, onions, white and black pepper, and Provençal herbs. First, place the mushroom mixture in a large casserole dish. Slice the bread dumplings and layer them on top. Finally, pour the sauce over everything until completely covered. Sprinkle with the cheese and bake in the oven at 180°C.