John Myers
Contents
show
Ingredients
- 300 g Mixed forest mushrooms, frozen
- 1 Onions approx. 250 g
- 2 Garlic cloves
- 1 Cup Plucked parsley (frozen from our own garden)
- 1 tbsp Butter
- 1 tbsp Olive oil
- 400 ml Vegetable broth (2 teaspoons instant)
- 100 ml Cooking cream
- 2 tbsp Sour cream
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 2 big pinches Chilli flakes
- 1 tbsp Food starch
- 4 Sunday dumplings 500 g (finest potato dumplings with toasted bread cubes /
- 1 tsp Salt
Instructions
- Cook the dumplings in salted water (1 teaspoon salt) for 25 minutes according to the instructions on the packet (do not let them boil!) When they turn on the surface of the water and remove with the ladle. Peel and dice the vegetable onion. Peel and finely dice the garlic cloves. Heat butter (1 tbsp) and olive oil (1 tbsp) in a pan, fry the garlic clove cubes and onion cubes vigorously / stir-fry, add the frozen wild mushrooms and fry with them. Deglaze / pour in the vegetable stock (400 ml) and season with coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches) and chilli flakes (2 big pinches). Stir in the cooking cream (100 ml) and sour cream (2 tbsp) and let everything simmer / boil for 5–6 minutes. Add the plucked parsley and thicken with cornstarch (1 tbsp) mixed in cold water and remove from the oven. Serve the potato dumplings with the wild mushroom and onion cream sauce.
