Porcini Mushrooms La Creme with Napkin Dumplings
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g porcini mushrooms, cleaned
- 100 g butter
- 120 g onion (s), finely chopped
- 250 ml sweet cream
- 8 cl sour cream
- Salt and pepper, whiter from the mill
- 2 teaspoons lemon juice
- 1 tablespoon parsley, smooth, chopped
- 4 roll (s), fresh
- 3 egg yolks
- 3 egg whites
- 100 ml milk
- 2 tablespoon onion (s), finely chopped
- 30 g butter
- Salt and pepper, whiter from the mill
- nutmeg
Print Recipe
Pin Recipe Instructions
- Cut the porcini mushrooms into fine strips, heat the butter, sauté the onion until colorless. Add the mushrooms, season with salt and pepper, sauté briefly, pour on the sweet cream, reduce (without lid).
- The mushrooms should stay firm, the cream is reduced to a creamy sauce. Stir in lemon juice, parsley and sour cream. Season with salt and pepper again, bring to the boil briefly, serve with napkin dumplings.
- For the napkin dumplings, cut the bread into cubes and place in a bowl. Sweat the onion in butter until translucent, pour the milk over it. Allow to cool to 50 ° C, then stir in the egg yolks, pour over the rolls and mix well. Season with salt, pepper and some freshly grated nutmeg. Beat the egg whites until stiff and fold into the mixture (the mixture should be at room temperature).
- In portions, roll up first in cling film, then in aluminum foil and twist off the ends. (Length 8-10 cm, diameter 4 cm). Put the napkin dumplings in boiling salted water and simmer gently for 15 minutes.
- Porcini mushrooms a la creme can also be served as an accompaniment to veal medallions, saddle of venison or fillet.
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