Witch Swallower

Ingredients for 4 servings:

• 300 g flour
• 2 eggs
• 3 tbsp oil
• Water, lukewarm and salt
• 300 g porcini mushrooms
• 1 tbsp butter
• ½ onion(s), finely chopped
• 1 clove(s) garlic
• ½ tsp flour
• Parsley, chopped
• 80 g butter
• 2 cloves garlic

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

from South Tyrol

Knead the dough ingredients into a medium-firm dough, cover, and let rest for one hour. In the meantime, clean and finely chop the mushrooms, then roast them with butter, onion, and garlic. Dust with a little flour, bring to a boil, and sprinkle with parsley. Roll out the dough thinly into two sheets on a floured surface. Place the mushroom mixture in small heaps at intervals on the sheet of dough. Cover with the second sheet of dough, cut out round shapes, and press the edges together. Boil gently in salted water for five minutes. Heat the butter and garlic cloves until nut-brown, remove the garlic, and pour the butter over the doughnuts.