Mushroom ragout with savoury salami dumplings

Ingredients

Directions

1. 1

   For the dumplings peel the onion. Cut onion, salami and bread roll into small cubes. Put the bread roll and semolina in a bowl. Heat butter in a pan. Brown onion and salami in it. Pour on milk, heat and pour everything over the rolls. Cover and let it simmer for about 30 minutes.

2. 2

   For the ragout, wash and clean the mushrooms briefly if necessary and dab dry well. Cut the porcini smaller. Peel shallots and dice finely.

3. 3

   For the dumplings, wash parsley and chop finely. With eggs and well 1⁄2 add tsp. salt to the rolls and knead well with your hands. Form about 8 dumplings from the mixture. Let them simmer in plenty of boiling salted water at low heat for about 15 minutes.

4. 4

   For the ragout, heat the oil in a pan. Fry the mushrooms in it in portions for about 8 minutes. Add the shallots and fry briefly. Season with salt and pepper. Stir in tomato paste, wine, crème fraîche and lemon peel, bring to the boil and simmer gently for about 5 minutes.

5. 5

   Wash the chives, cut into fine rolls and stir into the ragout. Season mushroom ragout with salt and pepper. Lift out dumplings and let them drain. Arrange everything.