Porcini Mushroom Essence with Semolina Parmesan Curls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 30 g porcini mushrooms, dried
- 2 onion (s), finely diced
- 2 tablespoons oil
- 3 carnation (s)
- 800 ml vegetable stock or wild mushroom stock
- 2 bay leaves
- 250 ml milk
- 20 g butter
- 100 g semolina
- 1 egg (s)
- 25 g parmesan, rated
- 2 tablespoon parsley, finely chopped
- 4 tablespoon sherry
- salt and pepper
- water
Print Recipe
Pin Recipe Instructions
- Soak porcini mushrooms in 500 ml of hot water. Steam the onion in oil until translucent. Add bay leaves and cloves, deglaze with stock or stock, add mushrooms and soaking water and simmer openly for 20 minutes.
- Bring the milk, salt and butter to the boil, sprinkle in the semolina and stir until the mixture loosens from the bottom. Remove the pot from the oven. Stir in the egg, parmesan and 1 tablespoon parsley. Cut off about 24 lobes and cook gently in boiling salted water for about 10 minutes.
- Sieve the stock and season with salt, pepper and sherry. Add the dumplings to the soup and sprinkle with the remaining parsley.
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