John Myers
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Porcini Mushroom Butter Dumplings …
The perfect porcini mushroom butter dumplings … recipe with a picture and simple step-by-step instructions.
For the dumplings:
- 25 g Branded butter
- 1 Egg
- 50 g Flour
- 0,5 teaspoon Porcini mushroom powder
- 1 portion Coffee cream – that’s 10 g
- 1 portion Finely chopped parsley
Aside from that:
- 800 ml Clear oxtail soup from my frozen food supply
- Fresh parsley leaves
- 2 tablespoon Madeira wine
- Mix the butter with the egg thoroughly – until a creamy mixture is formed. Then gradually work in the flour, the porcini mushroom powder and the coffee cream while stirring thoroughly. Finally fold in the finely chopped parsley and let the dough rest for about 30 minutes.
- During this time, heat the clear oxtail soup (I always have various self-made broths in my frozen stock, which saves me a lot of time in the kitchen). Season again to taste and refine with a tablespoon of Madeira per serving.
- For the boletus butter dumplings, heat some lightly salted water and use two teaspoons to slide small dumplings into it. Always dip the spoon in the water because the dough (as with spaetzle) likes to stick. Let the dumplings steep for about 5 minutes.
- Scoop the clear soup into plates, add a few porcini mushroom butter dumplings and serve sprinkled with a few parsley leaves.
- Note 5: These porcini mushroom butter dumplings go well with any other clear broth … even with vegetable broth. And if it’s not oxtail soup, you don’t need Madeira wine to taste.
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