austrian

Baked Semolina Dumplings with Mushroom Cream Sauce

Name: Baked Semolina Dumplings with Mushroom Cream Sauce
Yield: 1 serving
Cuisine: austrian
Ingredients: 47 g semolina; 149 g whole milk; 54 g water; 34 g egg; 149 g button mushrooms, sliced; 41 g heavy cream; 14 g unsalted butter; 17 g Emmental cheese, grated; 0.68 g ground nutmeg; 0.34 g black pepper; 0.68 g salt

This baked dish pairs semolina with button mushrooms, sliced, heavy cream and whole milk. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

24 g Protein

50 g Carbohydrates

40 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

47g semolina 174 kcal
149g whole milk 91 kcal
54g water 0 kcal
34g egg 49 kcal
149g button mushrooms, sliced 33 kcal
41g heavy cream 139 kcal
14g unsalted butter 100 kcal
17g Emmental cheese, grated 65 kcal
0.34 tsp (1g) ground nutmeg 2 kcal
0.17 tsp (0g) black pepper 1 kcal
0.34 tsp (1g) salt 0 kcal

Cooking instructions

unsalted butter
Heat oven to 400 F (200 C). Grease a small baking dish with a little of the butter.
semolinawhole milkwatersalt
In a pot, bring milk, water, and salt to a simmer. Whisk in semolina and cook 2-3 minutes until thick; cool 5 minutes.
eggEmmental cheeseground nutmeg
Beat in egg, then stir in half the cheese and nutmeg. Form 3-4 small dumplings and place in the baking dish.
Bake 12-15 minutes until set and lightly golden on top.
button mushroomsheavy creamunsalted butterblack pepper
Meanwhile, saute mushrooms in remaining butter until browned, 6-8 minutes. Add cream and black pepper; simmer 2 minutes.
button mushroomsheavy creamEmmental cheese
Serve dumplings with the mushroom cream sauce and sprinkle with remaining cheese.