Vegetarian Maultaschen with spinach and sour mushrooms

Ingredients for 6 servings:

• 500 g flour
• 4 eggs
• 1 tsp salt
• 6 tbsp water
• 2 shallots
• 500 g mushrooms (lost mushrooms) from my recipe in the database
• 2 eggs
• 250 g spinach
• 100 g Parmesan
• 250 g mascarpone
• 1 bunch of parsley
• 4 tbsp breadcrumbs

Instructions

Working time approx. 50 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 35 minutes

You can find the recipe for the “lost mushrooms” here: https://www.chefkoch.de/rezepte/3434561511697018/Verlorene-Pilze.html Mix the first four ingredients into a smooth pasta dough, adding flour or water if necessary to adjust the consistency. Let rest, covered, for 30 minutes. In the meantime, dice the onions, chop the spinach, and finely chop the “lost mushrooms.” Separate one egg and set aside the yolk. Mix the egg white with the remaining egg and all the other ingredients. I use a hand blender to make part of the mixture more homogeneous. You shouldn’t purée it completely—a few pieces are a must, in my opinion. Roll out the dough on a floured surface and fill it with the mixture. Use the egg yolk as glue around the edges. I prefer rolled Maultaschen, but other versions will work as well. If the Maultaschen are stored on a plate or similar, they should be well floured. Let the Maultaschen simmer in vegetable broth for 10 – 15 minutes, depending on their thickness.