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🍽️ Pelmeni in Creamy Mushroom Sauce

588 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Add about 4 liters of water and salt to a large pot. Cover the pot and bring the water to a boil.
  2. 2. Clean the mushrooms if necessary using a kitchen towel. Cut them into quarters or eighths depending on their size.
  3. 3. Halve the onion, peel it, and dice it finely.
  4. 4. Wash the parsley and shake it dry. Remove the thick stems and chop the leaves roughly.
  5. 5. Heat 2 tablespoons of oil in a frying pan over high heat.
  6. 6. Fry the mushrooms with a pinch of salt in the pan. Shake the pan occasionally and fry them for about 3 minutes.
  7. 7. Add the diced onion and fry it for about 2 minutes.
  8. 8. Stir in the heavy cream and sweet mustard into the mixture.
  9. 9. Let the sauce simmer on medium heat for about 3 minutes until it becomes thick.
  10. 10. Add the pelmeni to the boiling salted water. Cook them for about 8 minutes.
  11. 11. Remove the pelmeni from the water with a slotted spoon as soon as they float to the surface.
  12. 12. Add the cooked pelmeni and the chopped parsley directly to the mushroom cream sauce.
  13. 13. Gently toss the pan to mix everything together.
  14. 14. Season the sauce to taste with salt and pepper.
  15. 15. Plate the pelmeni with the sauce and serve.

Nutrition per serving