Mushroom ragout with savoury salami dumplings

Name: Mushroom ragout with savoury salami dumplings
Cook time: 1 h 15 min
Total time: 2 h
Yield: 4
Ingredients: 7-10 Tbsp Onion; 150 g Salami; 210 g Bread rolls from the previous day; 30 g Common wheat semolina; 1 TABLESPOON Butter; 150 ml Milk; 500 g Chanterelles; 300 g Porcini mushrooms; 5 Shallots (alternatively 2 onions); 5 Stem/s Parsley; 2 Eggs (Gr. M); 7-10 Tbsp salt, pepper; 1 TEASPOON Tomato paste; 4-6 Tbsp Oil; 200 ml White wine; 2 TABLESPOONS Fresh cream; 1 Organic Lemon; 1/2 bunch Chives

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

Refined with crème fraîche and a good shot of wine, the wild mushrooms go perfectly with the bread dumplings

COOK TIME
75 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

7-10 Tbsp Onion
150 g Salami
210 g Bread rolls from the previous day
30 g Common wheat semolina
1 TABLESPOON Butter
150 ml Milk
500 g Chanterelles
300 g Porcini mushrooms
5 Shallots (alternatively 2 onions)
5 Stem/s Parsley
2 Eggs (Gr. M)
7-10 Tbsp salt, pepper
1 TEASPOON Tomato paste
4-6 Tbsp Oil
200 ml White wine
2 TABLESPOONS Fresh cream
1 Organic Lemon
1/2 bunch Chives

Directions

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
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
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
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
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.