Millet dumplings with mushroom ragout

Name: Millet dumplings with mushroom ragout
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 250 g Millet; 2 medium-sized onions; 4 TABLESPOONS Oil; 100 ml White wine or broth; 2 TEASPOONS Vegetable broth; 750 g mixed mushrooms (e.g.; 7-10 Tbsp Mushrooms, oyster mushrooms and chanterelles; 7-10 Tbsp from the glass); 1 collar Parsley; 75 g Gouda; 75 g Low-fat curd; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 150 g Whipped cream; 3 TABLESPOONS sauce thickener

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

250 g Millet
2 medium-sized onions
4 TABLESPOONS Oil
100 ml White wine or broth
2 TEASPOONS Vegetable broth
750 g mixed mushrooms (e.g.
7-10 Tbsp Mushrooms, oyster mushrooms and chanterelles
7-10 Tbsp from the glass)
1 collar Parsley
75 g Gouda
75 g Low-fat curd
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
150 g Whipped cream
3 TABLESPOONS sauce thickener

Directions

1
Rinse the millet in hot water, drain. Peel and finely dice one onion. Fry in 1 tbsp. hot oil in a pot. Add the millet. Deglaze with 1/2 l water and wine, stir in broth. Bring to the boil, cover and simmer over low heat for about 20 minutes. Cool down
2
Clean mushrooms, wash if necessary. Drain chanterelles well. Cut large mushrooms smaller. Wash parsley and chop finely. Grate the gouda finely. Stir the curd cheese, egg and half of the chopped parsley into the millet, season to taste
3
Shape it into about 16 dumplings with moistened hands. Fry in 2 tablespoons of hot oil in a coated pan for 8-10 minutes until golden brown all round
4
Finely chop 1 onion. Sauté with mushrooms in 1 tbsp. hot oil. Season with salt and pepper. Deglaze with 200 ml water and cream. Bring to the boil and simmer for 3 minutes. Bind with sauce thickener and season to taste. Arrange everything and sprinkle with the remaining parsley
5
Drink: cool white wine