Potato and mushroom dumplings in mushroom sauce
Ready-made dumplings transformed into an elegant appetizer with a silky mushroom sauce made from fresh mushrooms and sour cream.
Ingredients
- Potato and wild mushroom dumplings BERGER 500 g
- Button mushrooms 250 g
- Sour cream 200 g
- Onion 1 pcs
- Butter 2 tbsp
- Salt to taste
- Black pepper to taste
We add only what we sell. The rest is up to you.
Method
- Boil the dumplings in salted water according to package instructions until they float and continue cooking for 2 more minutes.
- Finely chop the onion and sauté it in butter until golden brown.
- Slice the mushrooms and add them to the onion, cooking until tender.
- Stir in the sour cream, salt and pepper, then warm gently over low heat for 2 minutes.
- Place the dumplings in deep bowls and pour the hot mushroom sauce over them.
- Serve hot, garnished with fresh herbs and a dollop of sour cream.
