Add some olive oil to your pan or oven safe pan if you have one. I cook everything in my le creuset since it's oven safe. If you don't have any oven safe pot, then cook the veggies in a pot then put everything in your oven safe tray.
Pre-heat the oven at 210ºC.
When the olive oil is hot, add the onion & garlic. Cook for a couple of minutes.
Add the mushrooms, herbs, salt & pepper and cook for 6-8 minutes.
Add the tomato sauce and cook for 3-4 minutes more.
Add the quenelles on top of the sauce, leaving some space between them.
Add the cream on top and if you want more tomato sauce. Add some grated cheese if you want.
Cook for 35 minutes or until the quenelles have puffed.
Add the parsley on top and enjoy! Two quenelles per person is the serving I usually go for.