Ingredients for 2-3 portions:

For the dumplings:

For the mushrooms in cream:
  • 125 grams of dried white bread cut in small dices
  • 2 large eggs
  • 1 tablespoon of flour
  • 150 grams of Emmental cheese, cut in small dices
  • 100 milliliters of warm milk
  • 200 grams of frozen spinach, pressed out and chopped (200 grams of spinach which is pressed out in order to get rid of the water complies a 400 gram pack of frozen spinach)
  • A pinch of nutmeg
  • Salt
  • Grounded pepper
  • 1 large onion, peeled and cut in small dices
  • 1 tablespoon of clarified butter
  • 12 large white mushrooms, cut in slices
  • ½ bundle of spring onions, washed and cut in slices
  • 1 tablespoon of rapeseed oil
  • 250 milliliters of cream
  • ½ bundle of flat leaf parsley
  • Cornstarch to bind the sauce if needed
  • Salt
  • Grounded pepper

1 Boil the milk in a pot and let it cool down a bit afterwards. Sweat the onions in a hot pan with the clarified butter until they are translucent, then also let them cool down.

2 Put the white bread in a larger bowl and stir in the warm milk. Now add two whisked eggs and let it rest for 15 minutes. Add the diced onions, the chopped spinach, the cheese dices and the flour. Season with a pinch of nutmeg, salt and grounded pepper and mix everything thoroughly.

3 Let everything rest for another 10 minutes. Boil a test dumpling in salted water and season the mix again afterwards if necessary. If the dumpling is too soft, add some more flour or another egg to the mix.

4 Now roll the dumplings and boil them for 15-20 minutes. When cooked, take them out of the water and keep them warm until serving.

5 Sweat the mushrooms and spring onions in a hot pan with rapeseed oil. Now add the cream and boil it, season with salt and grounded pepper and bind the sauce with a bit of cornstarch if needed. Finally add the chopped parsley.