Mushroom ragout with bread dumplings
easy
50 mins
50 mins
Ingredients
- 7 Bread rolls from the previous day
- 1/8 l Milk
- 1 Onion
- 20 g Butter or margarine
- 1 TABLESPOON persil et ciboulette hachés
- 1/2 TEASPOON grated lemon peel
- 2 Eggs (size S)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 1 glass (212 ml; separation weight: 115 g) Chanterelles
- 200 g Mushrooms
- 100 g Oyster mushrooms
- 1 Onion
- 1 Garlic clove
- 30 g Butter or margarine
- 7-10 Tbsp Salt
- 100 g Whipped cream
- 3/8 l clear broth (instant)
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 1/2 bunch Parsley
Directions
- 1
For the dumplings, cut rolls into 1/2 cm cubes. Put them in a bowl and pour boiling milk over them. Peel onion, dice finely and sauté in hot fat with herbs and lemon peel.
- 2
Add to soaked bread. Add eggs, salt and nutmeg and mix in. Form 8 dumplings with moistened hands. Leave to stand in boiling salted water for 10-15 minutes. In the meantime drain chanterelles for the mushroom ragout.
- 3
Clean mushrooms and oyster mushrooms and cut them into small pieces according to size. Peel onion and garlic, dice finely and fry in hot fat until translucent. Add mushrooms, salt and fry for 5 minutes while turning.
- 4
Whip the cream until semi-stiff. Deglaze mushrooms with stock and cream and season. Wash parsley, put something aside for garnishing. Cut the rest into strips. Drain dumplings and serve with the mushroom ragout.
- 5
Garnish with parsley strips and bouquets.
Nutrition Facts
490 kcal
53 g
25 g
15 g
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