Gisela’s Mushroom Sauce with Homemade Napkin Dumplings

preparation

1. 1) Wash, clean and cut the mushrooms (in not too small cuts) 2) Chop the herbs 3) Chop the onions and rust in oil until golden brown 4) Soak the dried mushrooms in a little water (this will be the particularly tasty and strong base stock * Attention : Dried mushrooms have a very strong taste, so don’t use too many. I recommend “Karl Johann” mushrooms, porcini mushrooms and many more also taste good.

Napkin dumplings

1. Start with the dumpling as it should rest a little. I use fluffy white bread. 1) Dice the bread and place in a bowl. Add 2) 2 eggs, half of the herbs, 1 / 4-1 / 2 of the roasted onion, salt + pepper and a little melted butter. 3) Mix well with approx. 100-150ml Vollmich. Add a little flour so that the mass has a certain firmness. Let rest a little. 4) Put the mixture on kitchen foil, shape into a napkin dumpling. 5) Put in boiling salted water for a few minutes, then simmer on a low level for about 20-25 minutes. 6) Take the dumpling out of the water, let it rest briefly, cut it open, serve.

The mushroom sauce, mushroom sauce

1. 1) Briefly fry the mushrooms in the pan with the remaining roasted onions. 2) Deglaze with a “part” of the stock (* Attention: This is very strong, therefore use carefully) from dried mushrooms and some broth. * Do not add too much liquid, as the mushrooms also leave water. 3) Chop the dried mushrooms and add them to the pan, simmer on a low level. 4) Pour some liquid from the pan into a bowl, let it cool down briefly, stir in the sour cream or, alternatively, the creme fraiche, add the whole thing back to the mushrooms. Simmer briefly. * Do not bring to the boil 5) Thicken with a little flour / starch if necessary (sprinkle extra flour in cold water, then add to the mushrooms).
2. 6) Add salt, pepper, possibly paprika powder and, if necessary, some broth (alternatively you can use a soup cube). 7) Mix in some of the herbs, sprinkle the rest over the sauce to garnish.

Serving suggestion

1. Put the mushroom ragout in a tall plate, serve nicely with slices of the napkin dumpling and sprinkle some fresh herbs on top.

tip

1. * I tend to cut the mushrooms into larger pieces, as the mushroom contracts when heated. I also make sure that the mushroom stays firm to the bite, otherwise you have more of a creamy soup than a ragout. ** For the spiciness, a little hot cheyenne pepper or paprika.