Dumplings with mushroom ragout

AUTHOR
Lenora Decker
DIFFICULTY
easy
RATING
4 5
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 250 g dry rolls from the previous day
  • 250 ml Milk
  • 4 Onions
  • 1 TEASPOON + 2 tablespoons oil
  • 2 Eggs (size M)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp dried thyme
  • 7-10 Tbsp grated nutmeg
  • 300 g Herbal Siddlings
  • 200 g Mushrooms
  • 1 glass (212 ml) Chanterelles
  • 1 Garlic clove
  • 7-10 Tbsp Pepper
  • 250 ml dry white wine
  • 1 TEASPOON Vegetable broth (instant)
  • 150 g Whipped cream
  • 1 collar Chives
  • 1 TABLESPOON sauce thickener
  • 30 g Butter or margarine
  • 2 TABLESPOONS Breadcrumbs
  • 7-10 Tbsp Thyme twigs

Directions

  1. 1

    Cut the rolls into small cubes. Warm the milk, pour over the rolls, cover and leave to stand for approx. 1 hour. Peel and chop 2 onions. Heat 1 teaspoon of oil in a pan. Fry the diced onions in it until transparent. Add onion cubes and eggs to the bread mixture. Season with salt, thyme and nutmeg. Knead everything well. Form 8 dumplings from the dumpling dough with wet hands.

  2. 2

    Put them into plenty of boiling, slightly salted water. Bring to the boil and simmer at low heat for about 20 minutes. Clean the mushrooms. Cut large mushrooms in half. Drain chanterelles on a sieve. Peel and halve 2 onions and cut into strips. Peel and finely chop the garlic. Heat 2 tablespoons of oil in a pan. Sauté the mushrooms in it. Add onion strips and garlic. Fry for 2 minutes. Season with salt and pepper. Remove the mushrooms from the pan and keep warm. Put the pan back on the stove. Deglaze the meat with white wine. Sprinkle in vegetable stock. Add cream.

  3. 3

    Sauté the mushrooms in it. Add onion strips and garlic. Fry for 2 minutes. Season with salt and pepper. Remove the mushrooms from the pan and keep warm. Put the pan back on the stove. Deglaze the meat with white wine. Sprinkle in vegetable stock. Add cream. Reduce sauce for about 4 minutes, season with salt and pepper. Wash chives, dab dry and cut into fine rings. Thicken the sauce slightly with sauce thickener. Add mushrooms and chive rolls to the sauce. Melt fat in a pan, stir in breadcrumbs and roast lightly. Remove bread dumplings from the cooking water, drain and arrange on a plate with the mushroom ragout. Pour breadcrumbs butter over the dumplings. Decorate plate with thyme twigs

  4. 4

    Reduce sauce for about 4 minutes, season with salt and pepper. Wash chives, dab dry and cut into fine rings. Thicken the sauce slightly with sauce thickener. Add mushrooms and chive rolls to the sauce. Melt fat in a pan, stir in breadcrumbs and roast lightly. Remove bread dumplings from the cooking water, drain and arrange on a plate with the mushroom ragout. Pour breadcrumbs butter over the dumplings. Decorate plate with thyme twigs

  5. 5

    Waiting time approx. 1 hour

Nutrition Facts

KCAL
600 kcal
CARBS
48 g
FATS
32 g
PROTEINS
17 g