Chanterelle pan with dumplings

Name: Chanterelle pan with dumplings
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 pack of (6 pieces) bread dumplings in boil-in-bag; 7-10 Tbsp Salt; 400 g Chanterelles; 400 g Mushrooms; 1 collar Spring onions; 100 g smoked streaky bacon in strips; 1 TABLESPOON Oil; 3 Stem(s) Thyme; 1 TEASPOON Instant vegetable stock; 1-2 TABLESPOONS Cornstarch; 7-10 Tbsp Pepper; 7-10 Tbsp Thyme

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 pack of (6 pieces) bread dumplings in boil-in-bag
7-10 Tbsp Salt
400 g Chanterelles
400 g Mushrooms
1 collar Spring onions
100 g smoked streaky bacon in strips
1 TABLESPOON Oil
3 Stem(s) Thyme
1 TEASPOON Instant vegetable stock
1-2 TABLESPOONS Cornstarch
7-10 Tbsp Pepper
7-10 Tbsp Thyme

Directions

1
Put the dumplings in a pot of cold salted water and let them swell for about 10 minutes. Wash and clean the chanterelles. Clean and shine the mushrooms. Clean and wash spring onions and cut into rings.
2
Bring the dumplings to the boil in a short, fizzy heat, then let them simmer for about 10 minutes at low heat. Fry the bacon in a pan and take it out. Add oil to the frying fat. Add mushrooms and spring onions and fry.
3
Wash the thyme, pluck the leaves from the stems and add. Deglaze with 1/2 litre water, stir in broth. Bring to the boil, simmer for about 5 minutes. Stir starch with a little water until smooth. Thicken sauce with it, bring to the boil again.
4
Add the bacon pieces again. Season to taste with salt and pepper. Drain the dumplings and rinse briefly in cold water. Tear open cooking bag. Arrange mushroom pan with the dumplings on plates. Garnish with thyme.