Potato dumplings with mushroom vegetables

Name: Potato dumplings with mushroom vegetables
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 800 g Potatoes (floury cooking); 2 discs Toast; 90 g soft butter; 100 g Durum wheat semolina; 175 g Flour; 2 eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 1 (25 g) Bag of dried porcini mushrooms; 750 g Mushrooms; 2 Onions; 50 g streaky smoked bacon; 100 ml dry white wine; 300 ml Vegetable broth (instant); 200 g Whipped cream; 2-3 TABLESPOONS sauce thickener; 7-10 Tbsp chopped parsley

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

800 g Potatoes (floury cooking)
2 discs Toast
90 g soft butter
100 g Durum wheat semolina
175 g Flour
2 eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
1 (25 g) Bag of dried porcini mushrooms
750 g Mushrooms
2 Onions
50 g streaky smoked bacon
100 ml dry white wine
300 ml Vegetable broth (instant)
200 g Whipped cream
2-3 TABLESPOONS sauce thickener
7-10 Tbsp chopped parsley

Directions

1
Wash the potatoes, bring to the boil covered with water and cook for about 25 minutes. Cut toast into small cubes. Heat 20 g butter in a pan and fry the bread cubes until golden brown, turning them over.
2
Drain the potatoes, quench them, peel them and press them through the potato press while still hot. Mix in semolina. Add flour, eggs, 50 g butter, some salt and nutmeg and knead everything. Form a roll, cut into 12 pieces.
3
Press dough pieces a little flat. Put some bread cubes in the middle and form them into dumplings. Boil up plenty of salted water. Add the dumplings and let them simmer at low heat for about 20 minutes. Soak porcini mushrooms in 1/2 litre cold water.
4
Clean the mushrooms and possibly halve them. Peel and finely chop the onions. Cut the bacon into cubes and leave it out in a pan, take it out. Add butter to the bacon fat and fry the mushrooms in it.
5
Drain the porcini on a sieve and collect the liquid. Cut the mushrooms a little smaller, add them to the mushrooms with the onions and sauté them briefly. Add mushroom water, white wine, broth and cream.
6
Bring everything to the boil and simmer for 5 minutes at low heat. Add sauce thickener while stirring, bring to the boil again. Season to taste with salt and pepper. Remove the dumplings from the water. Arrange mushroom vegetables and dumplings on a plate.
7
Serve sprinkled with parsley and garnished.