John Myers
Ingredients for 2 servings:
- 2 stale rolls from the day before
- 500 ml milk
- some salt
- 1 pinch of nutmeg
- 500 g mushrooms, sliced
- 1 small onion(s), diced
- some butter, for frying
- 250 ml vegetable stock
- 100 ml cream
- 50 ml dry white wine
- salt and pepper
- some sauce thickener, light
- 1 tbsp parsley, chopped
- 100 g breadcrumbs
- 50 g Parmesan, freshly grated
- Clarified butter, for frying the Carthusian dumplings
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
First, lightly salt the milk and season with nutmeg. Soak the rolls in it. Heat the butter until the rolls are softened, then fry the sliced mushrooms and diced onions in it, taking care not to brown them. Deglaze with vegetable stock, cream, and wine. Simmer for a few minutes. Season with salt and pepper and thicken with the sauce thickener until desired consistency is reached. Mix the breadcrumbs and Parmesan cheese. Carefully squeeze the soaked rolls (they should retain their shape when squeezed) and coat them in the breadcrumb-Parmesan mixture. Fry in the hot clarified butter until golden brown. Serve with the mushroom ragout and sprinkle with parsley.
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