Dumplings with mushroom ragout

Name: Dumplings with mushroom ragout
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g white bread from the day before; 250 ml Milk; 2 small onions; 1 TABLESPOON Butter; 1 collar Parsley; 2 Eggs (size M); 1 Egg yolk (size M); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 200 g Mushrooms, oyster mushrooms and chanterelles; 1 red pepper; 1 collar Spring onions; 2 TABLESPOONS Oil; 1 TABLESPOON Flour; 200 g Whipped cream; 1 TEASPOON Instant vegetable stock

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g white bread from the day before
250 ml Milk
2 small onions
1 TABLESPOON Butter
1 collar Parsley
2 Eggs (size M)
1 Egg yolk (size M)
7-10 Tbsp Salt
7-10 Tbsp black pepper
200 g Mushrooms, oyster mushrooms and chanterelles
1 red pepper
1 collar Spring onions
2 TABLESPOONS Oil
1 TABLESPOON Flour
200 g Whipped cream
1 TEASPOON Instant vegetable stock

Directions

1
Finely dice the bread. Heat the milk, pour over the bread and let it stand for about 30 minutes. Peel and finely dice the onions. Heat butter and sauté onions. Wash the parsley, dab dry, put something aside for garnishing. Finely chop the remaining parsley.
2
Add eggs, egg yolk, diced onions and parsley to the rolls. Knead everything well and season with salt and pepper. If the mixture is still too dry, add some more milk. Form 8 dumplings and put aside. Clean and clean the mushrooms and oyster mushrooms. Wash and clean the chanterelles. Clean, wash and chop the peppers. Leek onions clean, wash and cut into rings. Let dumplings simmer in boiling salt water for 10-15 minutes. Heat the oil in a pan, fry the mushrooms in it in portions and take them out. Sauté the bell peppers in the frying fat. Add spring onions and mushrooms and fry for about 1 minute, turning.
3
Leek onions clean, wash and cut into rings. Let dumplings simmer in boiling salt water for 10-15 minutes. Heat the oil in a pan, fry the mushrooms in it in portions and take them out. Sauté the bell peppers in the frying fat. Add spring onions and mushrooms and fry for about 1 minute, turning. Dust with flour and sauté briefly. Add cream and 250 ml water while stirring, bring to the boil, stir in broth. Let simmer for 2-3 minutes. Season to taste with salt and pepper. Remove dumplings from water, drain. Arrange dumplings with the mushroom ragout. Garnish with set aside parsley
4
Add cream and 250 ml water while stirring, bring to the boil, stir in broth. Let simmer for 2-3 minutes. Season to taste with salt and pepper. Remove dumplings from water, drain. Arrange dumplings with the mushroom ragout. Garnish with set aside parsley
5
15 minutes waiting time