Mixed mushroom ragout with bread dumplings

Kelley Price
5 1
60 mins
60 mins


Servings: 4
  • 2 bags (5 g each) dried mixed mushrooms
  • 375 g Bread rolls from the previous day (approx. 9 pieces)
  • 1 Onion
  • 40 g lean bacon
  • 1 collar Parsley
  • 70 g Butter or margarine
  • 150 ml Milk
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp grated nutmeg
  • 600 g white mushrooms
  • 250 g Chanterelles
  • 1/4 l Vegetable broth
  • 200 g Whipped cream
  • 2-3 TABLESPOONS sauce thickener
  • 2 Eggs


  1. 1

    Soak the mixed mushrooms in 1/4 litre of water for about 30 minutes. Slice the bread rolls or cut them into large cubes. Peel onion and cut into cubes. Dice bacon as well. Wash parsley, dab dry and chop finely, except for a little to garnish.

  2. 2

    Drain the bacon in a pan, add 45 g of fat and onions and fry until translucent. Finally stir in chopped parsley. Spread the mixture, except for 2 tablespoons, over the bread. Warm the milk and pour over the bread.

  3. 3

    Season with salt, pepper and nutmeg, cover and allow to stand for approx. 30 minutes. In the meantime, clean the mushrooms and chanterelles, wash them carefully, drain them and, depending on their size, cut them in half. Heat the remaining fat in a large pan and fry the mushrooms in it.

  4. 4

    Season with salt and pepper. Pour on broth, mixed mushrooms with soaking water and cream. Cover and simmer for about 5 minutes. Add sauce thickener while stirring, bring to the boil again and season to taste. Whisk the eggs, pour over the bread roll mixture and mix well.

  5. 5

    Form 8 smooth dumplings with moistened hands and let them simmer for 8-10 minutes in slightly boiling salted water at low heat. Remove with a skimmer, drain and immediately serve with the mushroom ragout.

  6. 6

    Sprinkle with the remaining bacon mixture and serve garnished with parsley.

Nutrition Facts

730 kcal
61 g
44 g
21 g

Categories & Tags

Main DishesVegetablesMushrooms