Porcini mushroom dumplings

Ingredients for 4 servings:

• 10 g porcini mushrooms, dried
• ¼ liter of milk
• 2 tbsp butter
• 100 g semolina
• Salt
• nutmeg
• 1 egg(s), possibly 2
• 1 tsp parsley, very finely chopped

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

delicious soup garnish

Soak the porcini mushrooms in lukewarm water for half an hour. Then drain through a sieve, reserving the soaking liquid. Finely chop the mushrooms. Bring the milk to a boil with the butter, salt, nutmeg, and mushrooms. Stir in the semolina and stir until the mixture pulls away from the bottom of the pan and forms a ball. Stir in the eggs and parsley, and season again to taste. Using two teaspoons, scoop out small balls of the semolina mixture and let them simmer in salted water for about five minutes. This goes well with beef, chicken, and vegetable broth, as well as with a mixture of broth and wild mushroom stock. Tip: Cook separately, not in the broth, as some of the semolina can separate and make the broth unappealingly cloudy. Strain the collected soaking liquid through a strainer and either add it to the broth if appropriate, or use it in another dish.