Mushroom ragout with bread dumplings

Name: Mushroom ragout with bread dumplings
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 250 g dry rolls from the previous day; 250 ml Milk; 20 g dried porcini; 1 medium onion; 200 g Shallots; 350 g small white mushrooms; 150 g Oyster mushrooms; 500 g P; 1 collar Parsley; 1 collar Chives; 1/2 potty Marjoram; 40 g Butter or margarine; 2 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 40 g clarified butter; 1 TABLESPOON Tomato paste; 125 ml dry white wine; 125 g Whipped cream; 2-3 TABLESPOONS dark sauce thickener; 2 TEASPOONS Vegetable broth (instant); 1 clean dishtowel and kitchen yarn

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

250 g dry rolls from the previous day
250 ml Milk
20 g dried porcini
1 medium onion
200 g Shallots
350 g small white mushrooms
150 g Oyster mushrooms
500 g P
1 collar Parsley
1 collar Chives
1/2 potty Marjoram
40 g Butter or margarine
2 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
40 g clarified butter
1 TABLESPOON Tomato paste
125 ml dry white wine
125 g Whipped cream
2-3 TABLESPOONS dark sauce thickener
2 TEASPOONS Vegetable broth (instant)
1 clean dishtowel and kitchen yarn

Directions

1
Cut the rolls into small cubes and place them in a bowl. Warm the milk, pour over the rolls, cover and leave to stand for approx. 1 hour. Wash the dried porcini briefly, drain them and let them swell in 1/2 litre lukewarm water. In the meantime peel onion and shallots. Finely dice onion, halve shallots. Clean the mushrooms. Leave mushrooms and oyster mushrooms whole. Quarter the portabella.
2
Wash parsley, chives and marjoram and dab dry. Put some herbs aside for garnishing. Chop parsley and marjoram separately. Cut the chives into fine rolls. Heat 10 g fat in a frying pan and sauté the onion cubes briefly in it. Add onion, parsley and eggs to the bread mixture and season with salt, pepper and nutmeg. Knead everything well and form a thick roll. Wrap in a tea towel and tie the ends together. Put the dumpling roll in a large pot with lightly salted boiling water. Cover and let it simmer for about 30 minutes at low heat. Remove the roll, cool it down a little and let it drain. Wrap the roll out of the cloth and cut it into thick slices. Heat some clarified butter in a casserole and fry the mushrooms and shallots in 3 portions. Finally put all the mushrooms and shallots in the pan. Stir in marjoram, chives and tomato paste, season with salt and pepper.
3
Wrap in a tea towel and tie the ends together. Put the dumpling roll in a large pot with lightly salted boiling water. Cover and let it simmer for about 30 minutes at low heat. Remove the roll, cool it down a little and let it drain. Wrap the roll out of the cloth and cut it into thick slices. Heat some clarified butter in a casserole and fry the mushrooms and shallots in 3 portions. Finally put all the mushrooms and shallots in the pan. Stir in marjoram, chives and tomato paste, season with salt and pepper. Deglaze with the porcini mushrooms in the soaking water. Add white wine and cream and braise covered for 10-15 minutes. Heat the remaining fat in a pan and fry the dumpling slices in it. Stir the sauce thickener into the ragout and bring to the boil again briefly. Season to taste with salt, pepper and some instant broth to taste. Arrange the ragout with the dumpling slices on plates. Serve garnished with chives and marjoram
4
Deglaze with the porcini mushrooms in the soaking water. Add white wine and cream and braise covered for 10-15 minutes. Heat the remaining fat in a pan and fry the dumpling slices in it. Stir the sauce thickener into the ragout and bring to the boil again briefly. Season to taste with salt, pepper and some instant broth to taste. Arrange the ragout with the dumpling slices on plates. Serve garnished with chives and marjoram
5
Waiting time approx. 15 minutes