Mushroom pan with dumplings
Button mushrooms and chanterelles in cream with parsley — the autumn pan, with dumplings from the chilled shelf.
- Time
- 35 min
- Effort:
- easy
- Season
- autumn
- vegetarian
- quick
- hearty
- everyday
Ingredients for 4 portions
600 gmushrooms · mixed
2onions
1 clove(s)garlic
200 mlcream
1 bunchparsley
1 pack(s)dumpling dough (chilled)
3 tbspbutter
1lemons
to tastesalt
to tastepepper
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Cereals containing gluten
- Milk (incl. lactose)
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Nutrition per portion
Estimates computed from the ingredient list — with 4 portions per recipe.
| Energy | 502 kcal |
|---|---|
| Protein | 15.3 g |
| Fat | 25.8 g |
| Carbohydrates | 49.3 g |
| of which sugar | 6.1 g |
| Fibre | 7.8 g |
| Salt | 0.4 g |
Not counted because listed without a quantity: salt, pepper.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Shape the dumplings as the packet says and poach in simmering salted water for 20 minutes.
- 2
Clean the mushrooms (do not wash), halve the large ones; fry in batches in hot butter until brown.
- 3
Add the onion and garlic, pour in the cream, reduce for 5 minutes.
- 4
Season with salt, pepper and lemon, stir in the parsley, serve with the dumplings.