Swedish Kroppkakor with Mushroom Butter

Ingredients

• 14 oz prepared potato dumplings or large gnocchi
• 10 oz mixed mushrooms, sliced
• 2 tbsp butter
• 1 tsp olive oil
• 1 small onion, finely diced
• 1 garlic clove, minced
• 1 tsp fresh thyme
• 1/4 cup vegetable stock
• 1 tbsp chopped parsley
• 2 tbsp lingonberry jam
• 1 tsp lemon juice
• 1/4 cup toasted hazelnuts, chopped
• Fine sea salt, to taste
• Freshly ground black pepper, to taste

Steps

1. Cook the prepared potato dumplings in gently simmering water according to their packet until heated through, then drain well.
2. Heat oil and 1 tablespoon butter in a skillet and brown the dumplings on two sides; move them to a warm plate.
3. Add the remaining butter, mushrooms, and onion; cook until the mushrooms are deeply browned and the onion is soft.
4. Stir in garlic and thyme for 30 seconds, then add stock and scrape up the browned bits.
5. Return the dumplings to the skillet and toss gently until they are glazed with the mushroom butter, then season with salt and black pepper.
6. Finish with lemon, parsley, hazelnuts, and a small spoonful of lingonberry jam served alongside.

Allergen note: Contains gluten, dairy, egg and tree nuts. Check the package for egg.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.