Mushroom ragout with napkin dumplings

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the herbs, dab dry and chop. Heat the fat. Sauté the herbs briefly. Bring milk to the boil. Dice rolls. Add milk and herb fat and let it swell for about 15 minutes. Clean the mushrooms carefully, wash if necessary (for porcini, remove the sponge if necessary).

2. 2

   Cut mushrooms and porcini separately into slices. Clean, wash and cut spring onions into rings. Peel and halve the onion and cut into fine strips. Spread a clean tea towel with fat. Knead eggs and egg yolk into the bread roll mixture. Season well with salt, pepper and nutmeg. Then form a roll and wrap it tightly in the tea towel. Wrap the ends firmly with kitchen string. Place the roll in a wide pot of boiling water and let it simmer for about 25 minutes. Heat 20 g lard in a pot. Fry chanterelles and mushrooms in it over a high heat for 3-5 minutes. Add spring onions and onion and fry briefly. Dust with flour and sauté briefly. Deglaze with cream and stock and let simmer for about 5 minutes.

3. 3

   Place the roll in a wide pot of boiling water and let it simmer for about 25 minutes. Heat 20 g lard in a pot. Fry chanterelles and mushrooms in it over a high heat for 3-5 minutes. Add spring onions and onion and fry briefly. Dust with flour and sauté briefly. Deglaze with cream and stock and let simmer for about 5 minutes. Fry the porcini mushrooms in the remaining hot lard at high heat until golden brown. Season with salt. Add to the remaining mushrooms. Season ragout with salt and pepper. Remove the napkin dumplings and drain well. Remove tea towel. Cut the dumplings into slices with a piece of kitchen string. Arrange ragout and dumplings on plates

4. 4

   Season with salt. Add to the remaining mushrooms. Season ragout with salt and pepper. Remove the napkin dumplings and drain well. Remove tea towel. Cut the dumplings into slices with a piece of kitchen string. Arrange ragout and dumplings on plates