Mushroom ragout with napkin dumplings
easy
75 mins
75 mins
Ingredients
- 1/2 bunch Parsley
- 1/2 waistband / potty marjoram
- 1 TABLESPOON butter/margarine
- 1/4 l Milk
- 6 Bread rolls from the previous day
- 4 eggs + 2 egg yolks (Gr. M)
- 7-10 Tbsp salt, pepper, nutmeg
- 1 collar Spring onions
- 1 small onion
- 250 g Mushrooms, chanterelles and porcini
- 2 tablespoons (30 g) clarified butter
- 1-2 TABLESPOONS Flour
- 200 g Whipped cream
- 2 TEASPOONS Vegetable broth (instant)
Directions
- 1
Wash herbs, chop. Fry briefly in hot fat. Heat milk. Dice rolls. Mix with milk and herbs and let it swell for about 15 minutes
- 2
Knead the eggs and egg yolks into the bread roll mixture. Season well with salt, pepper and nutmeg. Form into a roll with a damp tea towel and tie the ends of the cloth together. Put them into a wide pot with boiling water and let them simmer at low heat for about 30 minutes.
- 3
Clean, wash and cut the spring onions into rings. Peel and halve the onion and cut into fine strips. Clean the mushrooms and clean them thoroughly. Cut mushrooms into slices
- 4
Fry chanterelles and mushrooms in 1 tbsp. hot clarified butter over a high heat for 3-5 minutes. Fry spring onions and onion briefly. Dust with flour and sauté. Stir in just under 1/2 l water and cream, add stock. Bring to the boil, simmer for about 5 minutes and season to taste
- 5
Cut the porcini into slices. Fry briefly over high heat in 1 tbsp. hot clarified butter until golden brown. Season with salt. Take out dumplings, let them rest for a while and cut them into slices. Serve with whole mushrooms
Nutrition Facts
720 kcal
53 g
43 g
25 g
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