You can eat them on toast as a snack.
But I had some potato dumpling dough sitting around from my failed waffle attempt. I rolled the dough in table tennis ball size dumplings and cooked them for 12 min.
They went great with the creamy mushrooms.
When I saute mushrooms, I put them in a little butter and a bit of oil on high heat. I let them sit without stirring them or adding salt. The salt draws out the water too soon and the mushrooms get soggy.
Just some spring onions and garlic for more taste. The creme fraiche is enough to create a little sauce.
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