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Mushroom dumplings with Gorgonzola sauce

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Ingredients for 6 servings:

  • 5 rolls, old
  • 500 ml milk
  • Salt
  • pepper
  • 400 g porcini mushrooms
  • 1 bunch of parsley
  • 1 tbsp butter
  • 2 eggs
  • some flour for rolling
  • 250 g cheese (Gorgonzola)
  • 125 ml milk
  • pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

clever starter

Cut the rolls into thin slices, season with salt and pepper, and then pour over hot milk. Sauté the chopped mushrooms with the torn parsley in butter and stir into the bread mixture along with the eggs. Form small dumplings, roll them in wheat flour, place them in boiling salted water, and let them simmer for about 10 minutes. Meanwhile, heat the milk in a saucepan, dissolve the Gorgonzola in it, and season with pepper. Serve with the mushroom dumplings.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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