Mushroom and poultry ragout

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Soak dried mushrooms in warm water for about 2 hours. Clean fresh mushrooms, wash carefully if necessary and dab dry well. Cut in half depending on size. Cut dried tomatoes into small cubes. Remove 8 dumplings from the package. Close the rest well and consume within 8 weeks.

2. 2

   Put dumplings into a pot with cold salted water, bring to the boil and let them simmer at low heat for about 15 minutes. In the meantime, wash chicken fillets, dab dry and cut into cubes. Peel and finely dice the onion. Heat oil in a pan, fry meat in it for about 5 minutes, season with salt and pepper, take out. Sauté fresh mushrooms in the frying fat. Add onion and steam briefly. Pour the soaked mushrooms through a sieve, collecting the soaking liquid. Deglaze mushrooms with broth and 100 ml mushroom water, stir in sour cream. Chop the soaked mushrooms finely. Put the mushrooms and tomatoes with the chicken in the pan. Stir in sauce thickener and bring to the boil.

3. 3

   Add onion and steam briefly. Pour the soaked mushrooms through a sieve, collecting the soaking liquid. Deglaze mushrooms with broth and 100 ml mushroom water, stir in sour cream. Chop the soaked mushrooms finely. Put the mushrooms and tomatoes with the chicken in the pan. Stir in sauce thickener and bring to the boil. Season to taste with salt and pepper. Remove the dumplings from the water and rinse with cold water. Carefully tear open the cooking bag. Wash the chives, dab dry and cut into rings, stir into the ragout. Serve the dumplings with the ragout

4. 4

   Season to taste with salt and pepper. Remove the dumplings from the water and rinse with cold water. Carefully tear open the cooking bag. Wash the chives, dab dry and cut into rings, stir into the ragout. Serve the dumplings with the ragout

5. 5

   waiting time approx. 2 hours

Nutrition Facts

KCAL
480 kcal

CARBS
47 g

FATS
17 g

PROTEINS
33 g