Parsley Dumplings, Breaded Witches and Mushroom Cream Sauce with Cherry Tomatoes

Parsley Cam

1. Beat eggs and butter until foamy, mix in the semolina, season with salt and a little nutmeg. Pluck the leaves off the parsley and cut them very finely, preferably in a mortar. Mix the parsley into the semolina mass and let it soak for about 20 minutes. Shape the semolina mass into cams with two small spoons and let them simmer in plenty of boiling salted water, pour some cold water over the cams from time to time, then they will be nice and large and airy. When they swim to the top and have roughly doubled in size, they are done.

Mushroom cream sauce with cherry tomatoes

1. Clean the gold boletus and witch mushroom (only use the stem for the sauce) and cut into beautiful pieces. Cut the onion and garlic into fine cubes and sauté in butter. Add the mushroom stalks and fry them, a little later put the cap from the golden boletus and fry them briefly as well. Then dust everything with a little flour and, while stirring constantly, add milk (only add sips at a time and allow to set) to make the sauce. Add a little cream and sour cream, season with salt and pepper. Halve the cherry tomatoes and let them warm up in the sauce.

breaded witches

1. Cut the hat from the witch’s bolete into thin slices. Beat an egg with salt and turn the slices in it and then in breadcrumbs or breadcrumbs. Fry the slices in rapeseed oil until crispy, golden brown.

1. Serving: Put the sauce on the preheated plates and place the cams on top. Add the breaded mushroom slices. Finished!