Bacon-herb dumplings with mushroom ragout
easy
60 mins
60 mins
Ingredients
- 5–6 Bread rolls from the previous day
- 250 ml Milk
- 2 Onions
- 1/2 TEASPOON Butter
- 4 Stem(s) Parsley and chives
- 1 Branch rosemary
- 1 egg (size M)
- 1 Egg yolk (size M)
- 50 g streaky bacon, diced
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 7-10 Tbsp grated nutmeg
- 250 g Mushrooms
- 3-4 Tbsp Flour
- 250 g Chanterelles
- 2-3 TABLESPOONS Oil
- 250 ml Vegetable broth
- 50 ml dry white wine
- 200 g Whipped cream
- 7-10 Tbsp Chive rolls
Directions
- 1
For the dumplings, cut rolls into cubes. Heat the milk and pour over the rolls. Leave to infuse for approx. 10 minutes
- 2
Peel and finely dice 1 onion. Heat butter. Sauté diced onions in it, remove from the heat. Wash parsley, chives and rosemary, dab dry and remove leaves or needles. Cut the herbs finely. Add egg, egg yolk, herbs, bacon and onion cubes to the bread roll mixture, knead well. Season to taste with salt, pepper and nutmeg. Form dumplings with wet hands. Boil up plenty of salted water. Slide the dumplings into the water and let them simmer at low heat for about 20 minutes
- 3
In the meantime, clean the mushrooms, wash them and possibly halve them. Mix plenty of water and 2 tablespoons of flour, briefly wash the chanterelles in it and drain well on kitchen paper. Peel and finely dice 1 onion. Heat the oil in a pan. Add the mushrooms and fry them for 4-5 minutes, turning them over. After 2 minutes add onions. Dust with 1-2 tbsp. flour and sauté briefly. Add stock, wine and cream while stirring and simmer for 4-5 minutes. Arrange mushroom ragout and dumplings, sprinkle with chives if necessary
Nutrition Facts
590 kcal
45 g
37 g
16 g
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