Green spelt dumplings with mushroom cream sauce

Ingredients for 4 servings:

• 250 g green spelt
• 1 onion(s)
• 500 ml vegetable stock
• 1 clove(s) garlic
• 1 egg(s)
• 1 tsp mustard
• 1 tbsp oil
• 50 g oat flakes
• n. B. herbs (oregano and basil)
• 1 tsp paprika powder, hot
• salt and pepper
• oil
• 250 ml cream
• 300 g mushrooms
• salt and pepper
• lemon juice
• some cheese, e.g. Gruyere, grated
• Parsley

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 50 minutes

For the green spelt dumplings, sauté the finely chopped onion in oil, add freshly ground (finely) green spelt and roast, add the vegetable stock, and bring to a boil. Add the garlic, let it swell, and let it cool (about 20 minutes). When the mixture is cold, add the oats, mustard, eggs, salt, pepper, paprika, and herbs and mix well. Then form dumplings (note: have flour ready; it can be very sticky!). Add to hot (but not boiling!) water and wait until the dumplings rise to the surface (about 20 minutes). For the mushroom cream sauce, slice the mushrooms thinly and fry them in oil. Season with salt and pepper and season with lemon juice. Add the cream and reduce. Stir in the parsley. Remove the dumplings from the water with a slotted spoon, drain well, and cut into quarters (!) on a plate. Sprinkle with grated Gruyère cheese. Serve with mushroom sauce.