Chanterelle cream (chanterelle ragout) with dumplings

Name: Chanterelle cream (chanterelle ragout) with dumplings
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 300 g Bread rolls from the previous day; 300 ml Milk; 3 Eggs (size M); 1/2 bunch Parsley; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g Chanterelles; 1 Onion; 100 g diced bacon; 1 TABLESPOON Oil; 150 g Whipped cream; 300 ml Vegetable broth; 3 Stem(s) Thyme

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

300 g Bread rolls from the previous day
300 ml Milk
3 Eggs (size M)
1/2 bunch Parsley
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g Chanterelles
1 Onion
100 g diced bacon
1 TABLESPOON Oil
150 g Whipped cream
300 ml Vegetable broth
3 Stem(s) Thyme

Directions

1
Cut rolls into small cubes, pour milk over them and soak for 5 minutes. Add eggs and knead. Wash parsley and chop except for something to garnish. Add to the rolls.
2
Season with salt and pepper and knead well again. Shape the roll mixture into a roll on a damp tea towel. Tie the ends of the cloth together. Bring plenty of salted water to the boil in a large saucepan.
3
Add the roll and let it simmer at low heat for about 45 minutes. Wash and clean the chanterelles and let them drain on a cloth. Peel and finely chop the onion. Drain bacon in a pan without fat, remove bacon.
4
Heat the oil in the bacon fat. Fry the chanterelles over a high heat for 3-4 minutes while turning. Add onion and fry briefly over medium heat. Deglaze with cream and stock and bring to the boil. Wash thyme, shake dry and pluck leaves from the stalks, chop finely.
5
Stir the thyme and bacon into the chanterelle cream. Lift the napkin dumplings out of the water. Remove cloth and cut dumplings into slices. Arrange napkin dumplings and chanterelle cream on plates, garnish with parsley.