Schupfnudeln with creamed mushrooms

Ingredients for 2 servings:

• 5 m.-sized potatoes
• 75 g flour
• 1 egg(s)
• some oil
• 1 onion(s)
• 400 g mushrooms
• some salt and pepper
• n. B. Thyme
• e.g. oregano
• n. B. Lovage
• e.g. rosemary
• possibly sugar
• 1 shot of white wine
• 1 cup whipped cream
• 2 tbsp cream cheese
• 1 dashes lemon juice
• 1 dashes Worcestershire sauce

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Peel the potatoes, boil until soft, then press or mash them. Add the egg and flour to the potatoes and shape the mixture into potato dumplings. Fry in a pan in hot oil or clarified butter, in batches if necessary, until browned. Keep the cooked potato dumplings warm. Finely dice the onion. Sauté in a pan with a little oil. Meanwhile, slice the mushrooms and add them to the onions. Increase the heat and fry vigorously. Then deglaze with white wine. Add the thyme, rosemary, oregano, and lovage and sauté the mushrooms until tender. Stir the cream into the mushrooms and thicken with cream cheese. Season to taste with lemon juice, Worcestershire sauce, salt, pepper, and sugar, if desired, and serve with the potato dumplings. If you like, you can add a little more Parmesan cheese.