Mushroom ragout with potato dumplings

Ingredients for 3 servings:

• 250 g mushrooms, brown
• 1 onion(s)
• 80 g ham or bacon, diced
• 500 g Schupfnudeln, homemade or from the refrigerated section
• 1 tbsp butter
• 2 tbsp gravy
• 200 g whipped cream
• ½ bunch flat-leaf parsley
• salt and pepper
• possibly sauce thickener, light

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Clean the mushrooms and wipe them with a paper towel, rinse briefly if necessary, and drain well. Halve or quarter the mushrooms depending on their size. Peel the onion and dice them finely. Dice the ham or bacon, if necessary. Cook the potato dumplings according to the package instructions. Heat the butter in a pan. Sauté the diced onion and bacon. Add the mushrooms and sauté. Season with salt and pepper. Add the meat juices and cream and simmer for about 5 minutes, thickening with a little sauce thickener if necessary. Rinse the parsley, shake dry, and pluck the leaves from the stems. Set aside a few leaves for garnish and finely chop the rest. Stir the chopped parsley into the mushrooms. Mix the ragout with the potato dumplings in a bowl and garnish with the reserved parsley leaves. Approx. 619 kcal per serving.