Mushroom SoupMushroom-Ragout and Cheese Dumplings Mustard Vinaigrette

Mushroom-Ragout and Cheese Dumplings

40 g / 1.4 oz
75 g / 2.6 oz
100 g / 3.5 oz

20 g / 0.7 oz

500 g / 17.5 oz
4 tbsp
100 g / 3.5 oz

butter, unsalted
cream cheese
egg yolks
pepper, salt
clarified butter
fresh assorted mushrooms
sherry wine
creme fraiche

Serves 3 - 508 cal per serving
Prep-time: 20 min. - Total-time: 60 min.
To make the cheese dumplings, whip the soft butter until creamy. Slowly pour in farina. Add cream cheese and egg yolks. Season with pepper, salt and nutmeg. First the dough for the dumplings is like liquid, let stand for at least 30 min. (it needs to soak) until it's firm. In a coated skillet heat the butter-lard (you can use butter or oil instead). Steam finely chopped onions and garlic. Add the cleaned mushrooms and steam. Cover and steam on medium heat for another 10 min. Add sherry and creme fraiche (heavy sour cream). Season with pepper, salt, and thyme. Uncover and let cook fir 5-10 min. until liquid is reduced. Meanwhile bring salted water to a boil. Use 2 teaspoons to form dumplings from the dough and put them into the boiling water. Reduce heat to medium. The dumplings are rising to the surface if they are done. Remove with a skimmer and serve on top of the mushroom ragout.

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