Bread Dumplings with Mushroom Ragout

I was at a Whole Foods market on Saturday. Aside from some meat I also picked up a  pack of different mushroom and some baby Portobello.  
 
The dumplings
  •  8 oz of stale white bread, rolls or slices, cut into small pieces about the size of your thumb nail
  • 2 eggs
  • 2/3 cup of milk
  • 1 onion finely chopped
  • hand full of parsley chopped
  • 2 tbsp butter
  • Salt and pepper
  • a bit of nutmeg
  • breadcrumbs (no Panko)
Put the bread into a bowl. In a frying pan, melt the butter,  add the onion and when it starts to get translucent add the parsley. When it is all translucent, turn off the heat. Heat up the milk, check the temperatur with the finger. It should not burn you finger, but be nice and comfy warm.
Add the onions and the milk to the bread and mix it. Let it stand for 10-15 minutes.
In the mean time bring a big pot with water and salt to a boil. 
After 15 minutes, beat the eggs and add them to the bread mix and mix it in. If it is to soft, add some bread crumbs. If it is to dry, just add a little milk.  Form dumplings of the size of a tennis ball. 
Once the water boils, add the dumplings and turn the heat down to low. The dumplings should not cook. After about 25 minutes they are done.
 
The Mushrooms
  •  different mushrooms sliced
  • 1 tbsp margarine
  • 1 medium onion finely chooped
  • 2 cloves of garlic, finely chopped
  • 4 generous tbsp of sour cream
  • salt and pepper to taste
In a frying pan melt the margarine, add the onions and let them get translucent. Add the parsley and the mushroom and the garlic. Cook until done and then add the sour cream. Cook for 2 more minutes.
 
-Mahlzeit-

 
 
 
 
 

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