Mushroom ragout with napkin dumplings

Name: Mushroom ragout with napkin dumplings
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 6 Bread rolls from the previous day (approx. 300 g); 1/2 bunch Parsley; 100 g Butter or margarine; 150 ml Milk; 1 Egg; 700 g pink and white mushrooms; 300 g Chanterelles; 1 collar Spring onions; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp grated nutmeg; 8 TABLESPOONS Oil; 200 g Whipped cream 300 ml vegetable stock (instant); 2-3 TABLESPOONS sauce thickener; 6 (approx. 250 g) Porcini mushrooms

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

6 Bread rolls from the previous day (approx. 300 g)
1/2 bunch Parsley
100 g Butter or margarine
150 ml Milk
1 Egg
700 g pink and white mushrooms
300 g Chanterelles
1 collar Spring onions
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp grated nutmeg
8 TABLESPOONS Oil
200 g Whipped cream 300 ml vegetable stock (instant)
2-3 TABLESPOONS sauce thickener
6 (approx. 250 g) Porcini mushrooms

Directions

1
For the dumplings, cut the rolls into thin slices. Wash parsley, dab dry, pluck leaves from the stalks and chop. Melt the fat and knead it with milk, egg and 2/3 of the parsley into the rolls. Leave to stand for at least 1 hour. Wash, clean and halve or slice the mushrooms and chanterelles. Wash and clean spring onions and cut them diagonally into rings.
2
Knead dumpling mixture again and season with salt, pepper and nutmeg. Form 2 rolls (approx. 20 cm length) from the mixture. Place each roll on a damp tea towel and roll up. Tie the ends of the cloth with kitchen string. Hang the rolls in a large pot with boiling salted water. Cook at medium heat for about 30 minutes. Fry the mushrooms in 4 tablespoons of oil in portions, season with salt and pepper and remove. Fry the chanterelles in 2 tablespoons of oil for about 5 minutes and take them out. Add cream and broth to the pan and bring to the boil. Add spring onions. Bring the sauce to the boil, stir in the sauce thickener and bring to the boil again. Fold in fried mushrooms and season with salt and pepper.
3
Fry the mushrooms in 4 tablespoons of oil in portions, season with salt and pepper and remove. Fry the chanterelles in 2 tablespoons of oil for about 5 minutes and take them out. Add cream and broth to the pan and bring to the boil. Add spring onions. Bring the sauce to the boil, stir in the sauce thickener and bring to the boil again. Fold in fried mushrooms and season with salt and pepper. Keep ragout warm. Cut porcini mushrooms into slices and fry on both sides in the remaining oil over high heat until golden brown. Cut napkin dumplings into slices. Divide porcini mushrooms on 4 plates, add ragout and dumplings. Sprinkle with remaining parsley. Cranberries taste good with it
4
Keep ragout warm. Cut porcini mushrooms into slices and fry on both sides in the remaining oil over high heat until golden brown. Cut napkin dumplings into slices. Divide porcini mushrooms on 4 plates, add ragout and dumplings. Sprinkle with remaining parsley. Cranberries taste good with it