Mushroom goulash with millet dumplings
easy
60 mins
60 mins
Ingredients
- 2 medium-sized onions
- 3 TABLESPOONS Oil
- 150 g Millet
- 100 ml dry white wine
- 400 ml Vegetable broth (instant)
- 7-10 Tbsp Salt
- 7-10 Tbsp grated nutmeg
- 3-4 Stem(s) Parsley
- 1 collar Chives
- 75 g Gouda cheese
- 75 g Low-fat curd
- 250 g pink and white mushrooms
- 250 g Oyster mushrooms
- 250 g Chanterelles
- 250 g Whipped cream
- 7-10 Tbsp Pepper
- 7-10 Tbsp Herbs
Directions
- 1
Peel and finely dice 1 onion. Heat 1 tablespoon of oil in a saucepan and sauté the onion. Add millet, glaze briefly, deglaze with white wine and 350 ml broth. Simmer for 20-25 minutes.
- 2
Season with salt and nutmeg. In the meantime, wash the chives and parsley and dab dry. Pluck parsley and chop finely. Cut chives into fine rolls. Grate cheese finely.
- 3
Stir the curd, cheese, parsley and about half of the chives into the millet. Form approx. 12 dumplings (approx. 60 g each) with moistened hands. Clean the mushrooms. Wash the chanterelles and drain well.
- 4
Cut the mushrooms in half. Heat 1 tablespoon of oil in a coated pan and fry the dumplings in it at medium heat for about 10 minutes until golden brown all around. In the meantime, finely dice the remaining onion. Heat the rest of the oil in a saucepan and fry the mushrooms.
- 5
Add onion. Briefly add sweat and deglaze with remaining stock. Add cream and boil down for about 5 minutes. Fold the remaining chives into the goulash. Season to taste with salt and pepper. Arrange mushroom goulash with dumplings on plates and garnish with herbs as you like.
Nutrition Facts
540 kcal
31 g
36 g
20 g
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