John Myers
Fried Silk Dumplings with Cream Porcini Mushrooms
The perfect fried silk dumplings with cream porcini mushrooms recipe with a picture and simple step-by-step instructions.
- 315 g 3 gekochte Seidenknödel / Rest / siehe mein Rezept *)
- 1 tbsp Butter
- 1 tbsp Sunflower oil
- 400 g Porcini mushrooms frozen (Nov 2020 collected and processed by yourself)
- 75 g 1 Zwiebel
- 1 tbsp Butter
- 1 tbsp Sunflower oil
- 100 ml Cooking cream
- 1 tsp Spice mushroom pan from AMKERKRAUT **)
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Coarse sea salt from the mill
- 2 tbsp Finely chopped parsley
- 2 *1/2 Strauchtomate zum Garnieren
- Cut the silk dumplings into slices and fry them in a pan with butter (1 tbsp) and sunflower oil (1 tbsp) on both sides until golden-brown, peel and dice the onion and fry in a pan with butter (1 tbsp) and sunflower oil (1 tbsp) . Add the frozen boletus and sauté / stir-fry. Deglaze with the cooking cream (100 ml) and season with the spice mushroom pan (1 teaspoon), coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches). Simmer / reduce everything at medium temperature for a few minutes. Finally fold in the finely chopped parsley (2 tbsp). Arrange the fried silk dumplings with cream and porcini mushrooms decoratively on 2 plates, each garnished with half a vine tomato, serve. *) Roast pork with sauce, bohemian white cabbage and silk dumplings **) Composition of ANKERKRAUT’s mushroom pan: sea salt, tomato chips (tomato, corn starch), garlic, sweet paprika,
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