Spinach Dumplings with Mushroom Ragout
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g white bread, stale
- 100 ml milk, warm
- 200 g spinach, chopped
- 2 onions)
- 2 egg (s)
- 100 g ricotta
- 60 g mountain cheese, rated
- 500 g mushrooms, mixed
- 100 g bacon, smoked
- 300 ml cream
- 200 ml forest mushroom stock
- 1 bunch parsley, finely chopped
- salt and pepper
- nutmeg
- Breadcrumbs
- Butter or oil
Print Recipe
Pin Recipe Instructions
- Dice the white bread and pour the milk over it, let it steep. Fry the diced onions in butter, add the blanched and drained spinach and finally fry plenty of chopped parsley. Add to bread. Add 2 eggs, squeezed ricotta and grated mountain cheese to the bread, mix well, season with salt, nutmeg and pepper, if necessary knead in 3-4 tablespoons of breadcrumbs and allow to swell. Shape 8 dumplings with wet hands and let them steep in boiling salted water for 15 minutes.
- Wash and clean mixed mushrooms, cut into small pieces if necessary. Dice the onion and smoked bacon and fry them together in butter or oil, then add the mushrooms and fry everything uncovered over high heat. Pour in the mushroom stock and cream, cook vigorously, season to taste.
- Arrange the dumplings in the sauce and sprinkle with parsley.
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