Mushroom dumpling pan in chive cream

Name: Mushroom dumpling pan in chive cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 80 g Shallots; 250 g Mushrooms; 250 g Herbal Siddlings; 1 glass (212 ml) Chanterelles; 1 collar Spring onions; 4-6 Dumplings from the day before; 1 TABLESPOON clarified butter; 1 package (100 g) Bacon; 300 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Chives; 150 g Fresh cream; 7-10 Tbsp pink berries

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

80 g Shallots
250 g Mushrooms
250 g Herbal Siddlings
1 glass (212 ml) Chanterelles
1 collar Spring onions
4-6 Dumplings from the day before
1 TABLESPOON clarified butter
1 package (100 g) Bacon
300 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Chives
150 g Fresh cream
7-10 Tbsp pink berries

Directions

1
Peel and possibly halve the shallots. Clean the mushrooms, possibly wash and halve them. Drain chanterelles well. Clean and wash spring onions and cut them diagonally into strips. Cut dumplings into slices. Heat clarified butter in a large pan.
2
Leave the bacon in it until crispy. Remove bacon. Fry the dumplings in frying fat until golden brown. Take out and keep warm. Fry the mushrooms in the frying fat for about 10 minutes. Add the shallots and spring onions 2 minutes before the end of the frying time and fry with them. Deglaze with broth. Bring to the boil once and simmer for 5 minutes. Season with salt and pepper. Meanwhile wash chives, dab dry and cut into small rolls. Fold in crème fraiche.
3
Add the shallots and spring onions 2 minutes before the end of the frying time and fry with them. Deglaze with broth. Bring to the boil once and simmer for 5 minutes. Season with salt and pepper. Meanwhile wash chives, dab dry and cut into small rolls. Fold in crème fraiche. Add dumplings and bacon. Sprinkle with chives and pink berries