Green Spelled Dumplings with Mushroom Cream Sauce
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 1 hr 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g reen spelled
- 1 onion (s)
- 500 ml vegetable stock
- 1 clove garlic
- 1 egg (s)
- 1 teaspoon mustard
- 1 tablespoon oil
- 50 g oatmeal
- Herbs (oregano and basil)
- 1 teaspoon paprika powder, hot pink
- salt and pepper
- oil
- 250 ml cream
- 300 g mushrooms
- salt and pepper
- Lemon juice
- some cheese, e.g., Gruyere, grated
- parsley
Print Recipe
Pin Recipe Instructions
- For the green spelled dumplings, sweat the finely chopped onion in oil, add freshly ground (fine) green spelled and roast, add the vegetable stock and bring to the boil. Add the garlic, swell and let cool (approx. 20 min.).
- When the mixture is cold, add the oatmeal, mustard, eggs, salt, pepper, paprika and herbs and mix well. Then form dumplings (attention: have flour ready, sometimes it sticks a lot!). Put in hot (not boiling!) Water and wait until the dumplings rise (approx. 20 min.).
- For the mushroom cream sauce, cut the mushrooms into leaves and fry them in oil. Salt and pepper and add lemon juice to taste. Add the cream and let it boil down. Stir in the parsley.
- Take the dumplings out of the water with a slotted spoon, drain and quarter (!) On the plate. Put some grated Gruyere on top. Serve with mushroom sauce.
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