Maultaschen in mushroom cream

Ingredients for 4 servings:

• 800 g Maultasche(s)
• Fat for the mold
• 12 large mushrooms, brown
• 1 m.-sized onion(s)
• 500 ml milk or cream
• 2 wedges of processed cheese with mushrooms (50 g each)
• 100 g Emmental cheese, grated
• salt and pepper
• ½ tsp rosemary
• Sugar
• n. B. Cognac
• a little butter
• 1 tsp cornstarch

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

When Swabians feast…

Cut the Maultaschen into approximately 0.5 cm thick strips and arrange loosely in a greased baking dish. Clean the mushrooms and cut into fork-sized pieces (eighths). Peel the onion and dice it into small cubes. Melt a little butter in a not too hot pan and sauté the onion until translucent. Add the mushrooms and sauté briefly. Season the mushrooms with salt, pepper, and grated rosemary and deglaze with cognac. Spread over the Maultaschen. Gently heat the milk in a non-stick saucepan and dissolve the mushroom cheese in pieces, stirring constantly. Season with salt and pepper to taste. Dissolve the cornstarch in a little cold water and stir into the milk to thicken. Pour the cheese milk over the prepared ingredients and sprinkle with grated cheese. Place in a preheated oven at 170°C (fan oven) for approximately 25-30 minutes. Tips: If you don’t want to make the Maultaschen yourself (although there are some very good recipes here), you should get them from a good butcher. Commercially produced Maultaschen are only partially suitable for this recipe in terms of flavor. Fresh rosemary is often unavailable. I then take dried rosemary needles, add them to a porcelain mortar with salt and a pinch of sugar, and gently grind the mixture. The salt and sugar crystals are incredibly helpful during the grinding process, and the rosemary releases its full aroma.