Mushroom dumpling in cheese cream sauce

Name: Mushroom dumpling in cheese cream sauce
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 30 g dried mixed mushrooms; 300 g Mushrooms; 1 Onion; 1 Garlic clove; 2 TABLESPOONS Oil; 200 g (370 ml) frozen chanterelles or 1 glass of chanterelles; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 1 collar Parsley and chives; 1 package (750 g) Dumpling dough half + half (refrigerated shelf); 2 Eggs (Gr. M); 7-10 Tbsp a little + 2 slightly heaped tablespoons of flour; 7-10 Tbsp some + 4 tablespoons butter; 100 g Gruyère cheese; 250 g Whipped cream; 3 TABLESPOONS Hazelnut kernels; 7-10 Tbsp Aluminium foil

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

30 g dried mixed mushrooms
300 g Mushrooms
1 Onion
1 Garlic clove
2 TABLESPOONS Oil
200 g (370 ml) frozen chanterelles or 1 glass of chanterelles
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
1 collar Parsley and chives
1 package (750 g) Dumpling dough half + half (refrigerated shelf)
2 Eggs (Gr. M)
7-10 Tbsp a little + 2 slightly heaped tablespoons of flour
7-10 Tbsp some + 4 tablespoons butter
100 g Gruyère cheese
250 g Whipped cream
3 TABLESPOONS Hazelnut kernels
7-10 Tbsp Aluminium foil

Directions

1
Soak dried mushrooms in 300 ml hot water for about 30 minutes. Clean the mushrooms, wash if necessary and cut into slices. Peel and dice onion and garlic. Heat oil in a pan. Fry the frozen chanterelles for about 10 minutes.
2
Fry the mushrooms for about 5 minutes. Pour soaked mushrooms through a sieve, collect mushroom water. Chop the mushrooms, add them to the pan with onion and garlic and fry them for 2-3 minutes. Season with salt and pepper, let cool down.
3
Wash herbs. Chop parsley. Put some chives aside and cut the rest into rolls. Knead dumpling dough and 1 egg. Dust a tea towel with flour. Put the dough on top, dust with flour and roll out to a rectangle (approx. 28 x 34 cm).
4
Mix the mushrooms, herbs and 1 egg, spread on the dough, leaving a rim. Roll up with the help of the cloth and place on a buttered piece of aluminium foil. Wrap in it and wrap a second piece of foil tightly around it.
5
Twist ends together. Bring salted water to the boil in a wide saucepan. Let the roll in it simmer at low heat for about 40 minutes.
6
Finely grate the cheese. Heat 2 tablespoons of butter. Sauté 2 tbsp. flour in it. Add mushroom water, 1⁄4 l water and cream while stirring, bring to the boil. Simmer for about 5 minutes. Melt cheese in the sauce. Season to taste with salt, pepper and nutmeg.
7
Coarsely chop the nuts and roast them without fat, take them out. Lightly brown 2 tablespoons of butter. Wrap roll from foil, cut into slices. Drizzle with butter and serve with sauce. Sprinkle with nuts and garnish with chives.
8
Winter vegetables such as carrots, parsnips and leek taste great with it.