in Soup Recipes

Porcini mushroom semolina dumplings

updated

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Ingredients for 3 servings:

  • 80 g durum wheat semolina
  • 35 g butter
  • 1 egg(s)
  • 10 g dried porcini mushrooms (approximate amount)
  • Salt
  • nutmeg
  • broth

Instructions

Working time approx. 10 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

genuine Swabian semolina dumplings refined

Soak the dried porcini mushrooms in a little water for about 10-15 minutes. Then drain (reserving the soaking water) and chop finely. Bring the broth to a boil, add the porcini mushroom liquid. Melt the butter either in the microwave or in a small saucepan and stir in the semolina mixed with a pinch each of salt and nutmeg. Then stir in the egg and chopped porcini mushrooms. Using 2 teaspoons, scoop out small dumplings, add them to the hot broth, and let them simmer for 20-25 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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