John Myers
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Mushrooms with Dumplings
The perfect mushrooms with dumplings recipe with a picture and simple step-by-step instructions.
Dumplings:
- 6 Pc. Mushrooms
- 1,5 tablespoon Butter
- 1 Pc. Diced onion
- 1 tablespoon Flour
- 1 Cup Water
- 1 Cup Cream
- 2 tablespoon Finely chopped parsley
- Dried oregano
- Dried thyme
- Freshly grated nutmeg
- 1 teaspoon Coarse salt
- White milled pepper
- 6 Pc. Boiled potatoes
- 4 Pc. Raw potatoes
- 1 Pc. Fried onion until translucent
- 1,5 tablespoon Freshly chopped chives
- 2 Pc. Eggs
- Freshly grated nutmeg
- 2 tablespoon Potato flour
- Salt and pepper
- 2,5 liter Boiling water + salted
Pre-cook the potatoes: ideally 1/2 day in advance.
- Press the potatoes through, let them cool down.
- My potatoes have cooled down for 4 hours.
- Peel and grate the raw potatoes and squeeze them through a kitchen towel, pour off the water.
- Add glassy onion cubes, season to taste, add herbs. Now shape the dumplings.
- Put the dumplings in the boiling water, adjust the temperature. The dumplings should only simmer. When they come up after about 20 minutes they are done.
Sauce .
- Clean the mushrooms and cut them into small pieces.
- Heat the butter, sauté the onion glass, add the mushrooms and let them fall together.
- Dust with flour, stir well, then pour in after a while.
- Spices and sprinkle with parsley.
- The mushroom sauce can also be used well for omelets.
- Mushrooms cost around € 8
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