Mushroom ragout with cream sauce

Ingredients for 4 servings:

• 6 dumplings (bread dumplings)
• Salt
• 4 shallots
• 2 cloves garlic
• 2 tbsp oil (germ oil)
• 2 jars of mixed mushrooms, alternatively mushrooms or chanterelles (drained weight 290 g each)
• 125 ml cream
• 1 tbsp cornstarch or light sauce thickener
• Pepper, white
• Worcestershire sauce
• 2 tbsp vinegar (wine vinegar)
• 1 bunch of chives

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the bread dumplings in plenty of salted water. Peel and chop the shallots and garlic, and fry in hot oil. Drain the mushrooms, reserving the liquid. Halve or quarter large mushrooms if necessary. Add the mushrooms to the shallots and sauté for 5 minutes. Whisk the cream and 8 tablespoons of the mushroom liquid, add to the mushrooms, and thicken slightly with the sauce thickener. Season to taste with salt, pepper, Worcestershire sauce, and vinegar. Rinse the chives, shake dry, and finely slice. Remove the bread dumplings from the water with a slotted spoon, drain, and remove from the boil-in-the-bag bag. Halve with 2 forks and place 1.5 dumplings on each of 4 plates. Spread the mushroom ragout over the mushrooms, then sprinkle with chives and serve.