Bacon dumplings with mushroom ragout

Name: Bacon dumplings with mushroom ragout
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 pack of (6 pieces) Bacon dumplings from bread rolls & smoked bacon; 7-10 Tbsp Salt; 500 g Mushrooms; 250 g Chanterelles; 1 Onion; 3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 250 g Whipped cream; 1/2 bunch Chives; 1 TABLESPOON Sauce thickener

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 pack of (6 pieces) Bacon dumplings from bread rolls & smoked bacon
7-10 Tbsp Salt
500 g Mushrooms
250 g Chanterelles
1 Onion
3 TABLESPOONS Oil
7-10 Tbsp Pepper
250 g Whipped cream
1/2 bunch Chives
1 TABLESPOON Sauce thickener

Directions

1
Put the dumplings in a pot of cold salted water and let them swell for 10 minutes. Clean and wash the mushrooms. Wash, clean and drain the chanterelles. Peel and finely chop the onion. Boil dumplings in water until they are bubbling and let them simmer for another 10 minutes at low heat. Heat oil in a pan. Fry the mushrooms all around.
2
Add chanterelles and onion, season with salt and pepper and fry for about 5 minutes. Add cream and bring to the boil. Wash the chives and cut into small rolls. Tie mushroom ragout with sauce thickener, bring to the boil again and stir in chives. Take the dumplings out of the water and quench them with cold water for a short time. Remove the cooking bag. Arrange dumplings and mushroom ragout