Dumplings, mushrooms and vegetables pan

Ingredients for 2 servings:

• 5 dumplings, boiled
• 1 m.-sized onion(s)
• 8 m.-large mushrooms
• 1 carrot(s)
• 20 g butter
• 150 ml cream
• 2 m.-sized eggs
• salt and pepper
• Broth, granulated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Using leftovers, vegetarian

Cut the dumplings into cubes, clean and slice the mushrooms, peel the onion and slice into rings. Dice the carrot. Melt the butter in a pan and sauté the onions until translucent, then add the mushrooms and fry. Then add the carrot and fry briefly. Season with pepper, salt, and a little granulated stock. Deglaze with 100 ml of cream, reduce the heat, and simmer. When the cream is almost cooked, add the dumplings and heat through. Turn the heat back up. Add the remaining cream and simmer again. Once cooked through, add the eggs and let them set. Season to taste.