Dinkellaibchen with Mushroom Sauce

For the Dinkellaibchen with mushroom sauce melt butter and sprinkle in the whole spelt flour, fry a little, pour in the cold vegetable soup and cook gently for about 10 min while stirring until the sauce thickens.

Then let it swell for 15 min on the turned off stove top. Stir the eggs, curd cheese and 3/4 of the almond slivers into the cooled mixture and season to taste.

Form 8 loafs from the mixture and fry in hot oil for 3-4 min on each side until golden brown and keep warm.

For the mushroom sauce, melt the butter and sauté the onions and mushrooms in it. Pour in the whipped cream little by little.

Cook the sauce a bit, season it with the spices and sprinkle with the finely chopped parsley.

Serve the dinkellaibchen with mushroom sauce and sprinkle with the remaining almond sticks.

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Enjoy this delicious mushroom dish!

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