Summary

Ingredients

• 800 g dumplins
• 12 large mushrooms, brown
• 1 medium onion (s)
• 500 ml milk or cream
• 2 processed cheeses (mushrooms, 50 g each)
• 100 g cheese (Emmentaler), rated
• salt
• pepper
• 0.5 teaspoon ½ rosemary
• sugar
• Cognac
• butter
• 1 teaspoon cornstarch

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Instructions

1. Cut the dumplings into approx. 0.5 cm thick strips and distribute them loosely in a greased casserole dish. Clean the mushrooms and cut into fork-sized pieces (eighth). Peel the onion and cut into small cubes.
2. Melt a little butter in a pan that is not too hot and sauté the onion until translucent. Add the mushrooms and sauté briefly. Season the mushrooms with salt, pepper and grated rosemary and deglaze with cognac. Spread over the Maultaschen.
3. Carefully heat the milk in a coated saucepan and dissolve the mushroom cheese piece by piece while stirring constantly. Season to taste with salt and pepper. Dissolve the moon amine in a little cold water and stir it into the me to bind. Pour the cheese milk over the prepared ingredients and sprinkle with grated cheese. Place in the preheated oven at 170 degrees (convection) for approx. 25-30 minutes.
4. My tip: If you don`t want to make the Maultaschen yourself (although there are very good recipes for them here), you should get them from a good specialist butcher. Industrially manufactured Maultaschen are only of limited taste for this recipe.
5. Often there is no fresh rosemary available. Then I take dried rosemary needles, put them in the porcelain mortar with salt and a pinch of sugar and carefully grind the whole thing. The salt and sugar crystals are extremely helpful when chopping and the rosemary releases all of its aroma.