Sauce with mushrooms and cheese balls

For the cheese balls ruhrent soft butter until creamy. Add semolina little by little. Stir in cream cheese and egg yolks. Season with pepper, salt and nutmeg. First, the mass is relatively liquid. Sources at least 30 minutes, then the curd is firm. Heat the butter in a nonstick pan.


Finely diced onion and garlic. Add the cleaned mixed mushrooms, saute briefly. Cover and continue to simmer about 10 minutes on medium heat. Add sherry and creme fresh. Season with pepper, salt and thyme. Openly about 5-10 minutes boil something. Meanwhile salted water to boil. Parting with the help of 2 teaspoons of cheese balls and place in boiling salted water.

Switch back to medium temperature and let the cheese balls move until they float to the surface. Skim cheese dumplings with a slotted spoon and arrange on mushroom ragout.


¤ 40 g Butter
¤ 75 g Semolina
¤ 100 g Cream cheese
¤ 2 Yolk
¤ Pepper, salt
¤ Nutmeg
¤ 20 g Butter
¤ 1 Onions
¤ Garlic
¤ 500 g Mixed mushrooms, fresh
¤ 4 tablespoons Sherry
¤ 100 g Creme fresh
¤ Thyme

Serves 3 – 482 ​​cal per serving, 20 mins Prep – 60 mins Total