Bohemian dumplings with mushroom ragout
easy
45 mins
45 mins
Ingredients
- 1 sachet (15 g) dried porcini
- 300 g Wheat flour (Type 1050)
- 1/2 package Tartar baking powder (available in health food shops)
- 1 TEASPOON Salt
- 2 Eggs
- 250 g Mushrooms
- 250 g Shiitake mushrooms
- 1 medium onion
- 20 g Butter or margarine
- 300 g ripened cream
- 2 TEASPOONS Cornstarch
- 7-10 Tbsp Pepper
- 1 collar Chives
- 7-10 Tbsp Tomato and parsley
Directions
- 1
Soak porcini mushrooms in 1/8 litre water. Put flour, baking powder, salt and eggs into a mixing bowl and add 150-200 ml water. Leave to soak for 1 hour. Form 2 rolls from the dough and put them into a pot with 1 1/2 litres of boiling salt water (the rolls should be covered about half with water). Cover and let it simmer at low heat for about 30 minutes.
- 2
Clean, wash and quarter mushrooms and shiitake mushrooms. Peel and finely chop the onion. Heat the fat in a pan and fry the onion until transparent. Add the mushrooms and fry. Add porcini mushrooms with the soaking water and let it boil down a little. Mix sour cream and starch and slowly stir into the mushrooms. Bring to the boil briefly and season with salt and pepper. Wash the chives, dab dry, cut into fine rolls and sprinkle on top. Cut Bohemian dumplings into slices with the help of a thread and arrange on plates with the mushroom ragout.
- 3
Add porcini mushrooms with the soaking water and let it boil down a little. Mix sour cream and starch and slowly stir into the mushrooms. Bring to the boil briefly and season with salt and pepper. Wash the chives, dab dry, cut into fine rolls and sprinkle on top. Cut Bohemian dumplings into slices with the help of a thread and arrange on plates with the mushroom ragout. Garnish with tomato and parsley
- 4
Preparation time approx. 45 minutes (without waiting time)
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