John Myers
Ingredients for 4 servings:
- 1,200 g Maultasche(s) (veal Maultaschen)
- 2 m.-sized onion(s)
- 400 g medium-aged Gouda, grated
- 600 g herb cream cheese
- 400 g cream
- 500 g mushrooms, brown
- some oil
- Salt
- pepper
- n. B. herbs
- n. B. garlic
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes
Right at the beginning, I prepare the sauce so that the herbs can infuse the sauce. To do this, mix the cream cheese and cream together, season with salt and pepper. Add fresh herbs or garlic. Slice the veal Maultaschen and fry them in a pan with a little oil. Depending on the size of the pan, this can be done in two batches so that the Maultaschen slices are nicely seared and browned. Then arrange the Maultaschen slices in a large baking dish. Sauté the finely diced onions in the pan, then add the quartered and sliced mushrooms until the liquid has evaporated. Drain some of the liquid beforehand if necessary. Now spread some of the sauce over the Maultaschen slices, then spread the onion and mushroom mixture over them and pour the rest of the sauce on top. Sprinkle with the grated cheese and place the baking dish in the oven at 180 degrees Celsius (convection oven) for about 25-30 minutes, until the cheese has browned nicely and melted. If you like it crispy, you can turn on the grill shortly before the end. Serve with a green salad.
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