Fast Schupfnudeln with chanterelles

Name: Fast Schupfnudeln with chanterelles
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 g Chanterelles; 2 Egg Yolk; 20 g Butter; 1 pack of boiled dumpling dough; 200 g Bacon cubes; 2 TABLESPOONS Oil; 2 Onions; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 ml Vegetable broth (instant); 200 g Whipped cream; 1/2 bunch Parsley; 1 TABLESPOON sauce thickener

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400 g Chanterelles
2 Egg Yolk
20 g Butter
1 pack of boiled dumpling dough
200 g Bacon cubes
2 TABLESPOONS Oil
2 Onions
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 ml Vegetable broth (instant)
200 g Whipped cream
1/2 bunch Parsley
1 TABLESPOON sauce thickener

Directions

1
Wash, clean and pat dry the pifferlings. Put egg yolks in a measuring cup and fill up to 1/2 litre with water. Melt butter in a pot and remove from the stove. Add egg yolk mix and stir in dumpling dough powder with a whisk.
2
Let the dough swell for 5 minutes. In the meantime, drain the bacon in a pan without fat, take it out and knead it under the dumpling dough. Form the dough into a roll (approx. 5 cm Ø). Cut the roll into slices of approx. 2 cm thickness.
3
Heat the oil in a second pan. Fry the slices of dough for about 5 minutes on each side until golden brown. Peel and chop the onions. Fry the diced onions in the bacon fat until translucent. Add chanterelles and fry them until they are hot.
4
Season with salt and pepper. Pour vegetable stock and cream into the mushrooms and cook for about 5 minutes. Wash parsley, dab dry and cut into strips except for a little bit for garnishing. Lightly thicken mushroom sauce with sauce thickener.
5
Arrange the ragout and potato cookies on a plate. Sprinkle with parsley and garnish with parsley leaves.