Bread Dumplings with Wild Mushroom Ragout
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 rolls, from the day before
- 0.25 liter ¼ milk
- 2 tablespoon parsley, chopped
- 1 onion (s), diced
- 5 egg (s)
- 1 teaspoon salt
- 700 g mushrooms, (forest mushrooms), ready to cook (porcini mushrooms, Eerline, chanterelles)
- 2 onions)
- 8 slices bacon
- 1 tablespoon butter
- 250 ml broth, (porcini mushroom bouillon, alternatively meat broth)
- some sweet cream
- 200 ml crème fraîche
- 50 ml wine, white (Rivaner)
- 50 ml forest mushroom stock
- 1 tablespoon basil
Print Recipe
Pin Recipe Instructions
- Cut the rolls into cubes and pour the warm milk over them. Sauté the finely chopped parsley and diced onion in butter and add to the mixture. Add the eggs with the salt. Let the dough stand for about 20 minutes, then shape the dumplings and let them steep in hot salted water for about 20 minutes.
- Fry the bacon in a pan, remove and place on a kitchen towel. Dice the onions or cut into rings and sauté in the pan with the mushrooms. The mushrooms should still have bite. Add the stock and the forest mushroom stock and reduce a little. Stir in the white wine and cream over medium heat. Finally stir in the creme fraiche until the desired consistency is achieved and add the basil. Add the bacon to the ragout.
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