Summary

Ingredients

• 10 g porcini mushrooms, dried
• 0.25 liter ¼ milk
• 2 tablespoon butter
• 100 g semolina
• salt
• nutmeg
• 1 egg (s), possibly 2
• 1 teaspoon parsley, very finely chopped

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Instructions

1. Soak the boletus in lukewarm water for half an hour. Then pour through a sieve and collect the soaking liquid. Chop the mushrooms very finely.
2. Bring the milk with the butter, salt, nutmeg and the mushrooms to the boil. Stir in semolina and stir until the mixture loosens from the bottom of the pan and forms a lump. Stir in eggs and parsley, season again to taste.
3. Using two teaspoons, remove the dumplings from the semolina mass and let them steep in salted water for about five minutes.
4. Goes well with beef, chicken and vegetable broth and in a mixture of broth and wild mushroom stock.
5. Tip:
6. Do not cook in the broth but separately, as some semolina can dissolve and then cloud the broth unappetisingly.
7. Pour the collected soaking water through a filter and either add to the broth, if appropriate, or use with another dish.