John Myers
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Bread Dumplings with Mushroom Ragout
The perfect bread dumplings with mushroom ragout recipe with a picture and simple step-by-step instructions.
For the bread dumplings:
- 2 Pc. Baguette
- 0,5 l Milk
- 2 tsp Salt
- 2 Pc. Egg
- 2 tbsp Flour
- 4 tsp Marjoram
For the mushroom ragout:
- 1 kg Mushrooms
- 2 tbsp Sunflower oil
- 1 tbsp Sunflower oil
- 1 tsp Mild red pepper powder
- 2 Pc. Chopped onion
- 2 tsp Tomato paste
- 4 tsp Flour
- 2 tbsp Cognac
- 100 ml White wine
- 400 ml Milk
- 200 ml Sweet cream
- 1 tsp Granulated broth
- Pepper from the grinder
For the bread dumplings:
- Cut the baquette into very fine thin slices and place in a bowl. Bring the milk to the boil and pour over it. Allow to cool slightly. Add salt, eggs, flour and marjoram and knead everything vigorously to form a dough. Shape small dumplings with a tablespoon and briefly bring to the boil in salted boiling water. Then let it steep for about 20 minutes on the lowest flame.
For the mushroom ragout:
- Clean the mushrooms and cut them into leaves. Heat the oil and fry the mushrooms vigorously. Put aside. Heat the oil again in the same pan, fry the chopped onions with the tomato paste. The onions should take on color, but not burn. Add the mushrooms, dust with flour and continue toasting. Deglaze with white wine and cognac, reduce while stirring. Dissolve the granulated broth in it. Add milk and cream, bring to the boil and season with pepper or a little salt.
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