Pan-fried dumplings in creamy mushroom sauce
Boiled potato and porcini dumplings are pan-fried in a light creamy mushroom sauce — a quick everyday dinner.
Ingredients
- Potato and porcini mushroom dumplings 500 g
- button mushrooms 200 g
- cream 20% 200 ml
- onion 1 pc
- vegetable oil 2 tbsp
- parsley for serving
We add only what we sell. The rest is up to you.
Method
- Boil the dumplings in salted water until done, then drain.
- Heat vegetable oil in a pan and sauté the chopped onion until soft.
- Add the sliced button mushrooms and fry for 5-7 minutes.
- Pour in the cream, season with salt and pepper, and bring to a gentle simmer.
- Add the boiled dumplings to the pan with the sauce.
- Cook the dumplings in the sauce for 3-4 minutes, stirring gently.
- Serve sprinkled with chopped parsley.
