Mushroom dumplings in cheese sauce

Ingredients for 4 servings:

• 400 g mushrooms
• 1 lemon(s), the juice
• 2 tbsp butter
• 1 onion(s)
• 2 garlic cloves
• 2 eggs
• 100 g breadcrumbs
• Salt
• Pepper, white
• Cayenne pepper
• nutmeg
• 50 ml milk
• 125 ml cream
• 150 g processed cheese
• 1 lemon(s), the juice
• 150 g crème fraîche
• ½ bunch parsley
• Rosemary, fresh, as desired

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean the mushrooms and chop very finely. Drizzle with lemon juice. Heat butter in a pan. Peel and finely dice the onion and garlic. Sauté in the hot butter until translucent and let cool slightly. Mix the cooled onion and garlic mixture, mushrooms, eggs, and white breadcrumbs or breadcrumbs in a bowl. Season well. Grease a baking dish. Form dumplings and place them in the dish. For the sauce, gently heat the milk and cream in a saucepan. Add the processed cheese and lemon juice and whisk until creamy. Add the crème fraîche once the cheese has melted. Chop the herbs and mix in. Season with salt, pepper, nutmeg, and cayenne pepper. Pour the sauce over the dumplings. Bake in a preheated oven on the bottom rack at 180°C fan/convection oven (200°C top/bottom heat) for 25-30 minutes. Tip: If you like, use the same amount of diced Gorgonzola instead of the processed cheese to make a cheese topping. Instead of adding the Gorgonzola to the sauce, spread it over the sauce and bake. The dumplings also work well with frozen mushrooms. Then prepare the sauce first. Chop the mushrooms while frozen and season them a little more strongly. Work quickly so the mushrooms don’t thaw completely.