Buckwheat dumplings with radish salad and mushroom cream sauce

Ingredients for 2 servings:

• 80 g buckwheat
• 30 g bacon cubes
• 250 ml milk
• 0.2 tsp nutmeg
• 125 g durum wheat semolina
• 2 eggs
• 400 g mixed wild mushrooms
• 2 shallots
• 100 ml cream or milk
• 1 bunch of thyme
• 1 tsp mustard, medium hot
• n. B. Nutmeg
• e.g. salt and pepper
• 6 radishes
• 1 tbsp raspberry vinegar
• ½ tbsp agave syrup
• e.g. salt and pepper
• 0.2 tsp blue clover
• 1 bunch of chives
• n. B. Oil

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 40 minutes

Boil the buckwheat in water for 30 minutes until soft. Fry the bacon without adding any fat until crispy. Then season the milk with nutmeg, bring to a boil, and stir in the durum wheat semolina. Mix all ingredients together and add the eggs (best done with a fork to help the mixture combine). Let everything stand for 30 minutes. For the dumplings, wet your hands and form 6 dumplings, then let them stand in boiling water for 20 minutes. For the sauce, chop the wild mushrooms and fry them in the bacon fat. Chop the shallots and add them. Deglaze with cream or milk, add the thyme, and let everything simmer. Finally, season with mustard, nutmeg, salt, and pepper. For the salad, chop the radishes. Make a vinaigrette with vinegar and agave syrup, and season with salt, pepper, and bluebells. For the garnish, put the chives and oil in a blender and puree. Then pass it through a sieve and drizzle it over the dish.