Mushroom picker

ingredients

4 pcs roll a little milk 120 g fresh mushrooms 3 pcs egg 150 g soft cottage cheese 100 g Emmentaler 1 pinch thyme, mushroom seasoning to taste salt, ground black pepper a little butter to grease the mould

procedure

1. Cut the gnocchi into small pieces and drizzle them with milk. Leave them to stand for 10 minutes. 2. Cut the mushrooms into slices. Beat the eggs, add the cottage cheese, salt, black and mushroom spices. Wring out the gnocchi and add them to the mixture along with the cheese, mushrooms and thyme. 3. Grease a baking dish or mould with butter and fill with the mixture. Bake the mushroom cap at 180°C for about 45 minutes.