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🍽️ Maultaschen with Mushroom Cream Sauce

788 kcal · 30 min · 4 servings

Ingredients

• 300 g flour
• salt
• 3 eggs
• 2 tbsp water
• 50 g streaky smoked bacon
• 1 onion
• 150 g young leaf spinach
• 20 g butter
• 300 g minced meat
• 1 egg
• 1 tbsp parsley
• salt
• pepper (from the mill)
• 0.5 small onion (finely chopped)
• 1 tbsp butter
• 250 g mushrooms (cleaned and sliced)
• 2 tsp flour
• 500 ml clear broth (meat or vegetable broth)
• 150 g crème fraîche
• salt
• pepper (white)
• 1 bunch spring onions
• 1 tsp butter
• 1 tsp powdered sugar

Instructions

1. 1. Knead the pasta dough from the specified ingredients.
2. 2. Shape the dough into a ball.
3. 3. Let the dough rest covered at room temperature for about 20 minutes.
4. 4. Cut the smoked bacon into small cubes.
5. 5. Peel the onion and cut it into small cubes as well.
6. 6. Wash the spinach leaves.
7. 7. Blanch the spinach briefly in boiling water.
8. 8. Let the spinach drain.
9. 9. Squeeze the spinach well.
10. 10. Finely chop the spinach.
11. 11. Melt the butter in a pan.
12. 12. Sauté the bacon and onion cubes in the butter.
13. 13. Add the chopped spinach and sweat it briefly.
14. 14. Let the spinach mixture cool down.
15. 15. Mix the minced meat with the cooled spinach mixture.
16. 16. Add the egg.
17. 17. Process everything into a uniform meat mixture.
18. 18. Season the filling with parsley, salt, and pepper.
19. 19. Roll out the pasta dough thinly.
20. 20. Place dollops of filling on one half of the dough using a teaspoon.
21. 21. Fold the second half of the dough over the filling.
22. 22. Press the dough firmly around the fillings.
23. 23. Cut squares using a pastry wheel.
24. 24. Peel the carrots.
25. 25. Cut the carrots into fine cubes.
26. 26. Add the carrot cubes to the meat broth.
27. 27. Bring the broth with the carrots to a boil.
28. 28. Place the maultaschen into the boiling broth.
29. 29. Simmer the maultaschen for about 10 to 15 minutes.
30. 30. Finely chop an onion for the sauce.
31. 31. Sauté the onion in butter until translucent.
32. 32. Add the mushrooms.
33. 33. Roast the mushrooms briefly.
34. 34. Dust the sauce with flour.
35. 35. Season the sauce to taste.
36. 36. Deglaze the sauce with clear broth.
37. 37. Bring the sauce to a boil once.
38. 38. Stir in the crème fraîche.
39. 39. Keep the sauce warm.
40. 40. Wash the spring onions.
41. 41. Clean the spring onions.
42. 42. Cut the spring onions into small pieces.
43. 43. Sauté the spring onions in butter.
44. 44. Dust the spring onions with powdered sugar.
45. 45. Continue to sauté the spring onions briefly.
46. 46. Decoratively plate the maultaschen.
47. 47. Add the mushroom cream sauce.
48. 48. Garnish with the spring onions.
49. 49. Serve the dish hot.

Nutrition per serving

• kcal: 788
• Protein: 38 g · Fett/Fat: 40 g · Carbs: 69 g