Mushroom-dumpling pan with chive cream
easy
45 mins
45 mins
Ingredients
- 1 Bag (750 g) dumpling dough "for raw dumplings" (from the refrigerator)
- 100 g Shallots
- 250 g Mushrooms
- 250 g Herbal Siddlings
- 1 glass (212 ml) Chanterelles
- 1 collar Spring onions
- 1 TABLESPOON clarified butter
- 100 g Bacon
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 300 ml Vegetable broth (instant)
- 1 collar Chives
- 150 g Fresh cream
- 7-10 Tbsp pink berries to garnish
Directions
- 1
Form the dumpling dough into a roll. Cut into approx. 8 thick pieces and form into dumplings. Cut each dumpling into slices. Peel shallots and halve them if necessary. Clean the mushrooms, wash and halve them if necessary. Drain chanterelles well.
- 2
Clean, wash and cut spring onions into pieces. Heat clarified butter in a large pan. Fry the bacon in it until crispy. Remove bacon. Fry the dumplings in the frying fat until golden brown on each side. Take out. Fry the mushrooms in the frying fat for about 10 minutes. Season with salt and pepper. Add the shallots and spring onions 2 minutes before the end of the frying time and fry them. Deglaze with stock, bring to the boil and simmer for about 5 minutes. Season with salt and pepper. Meanwhile wash the chives, dab dry and cut into small rolls.
- 3
Season with salt and pepper. Add the shallots and spring onions 2 minutes before the end of the frying time and fry them. Deglaze with stock, bring to the boil and simmer for about 5 minutes. Season with salt and pepper. Meanwhile wash the chives, dab dry and cut into small rolls. Stir crème fraiche into the mushrooms. Add dumplings and bacon and heat up. Sprinkle with chives and pink berries
Nutrition Facts
500 kcal
53 g
24 g
14 g
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