John Myers
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Spinach Bread Dumplings with Wild Mushroom Cream Ragout
The perfect spinach bread dumplings with wild mushroom cream ragout recipe with a picture and simple step-by-step instructions.
Spinach bread dumplings: (For 4 people / 8 pieces!)
- 5 Yesterday’S rolls
- 200 ml Milk
- 2 Eggs
- 1 Onion approx. 50 g
- 250 g Spinach / cleaned
- 2 tbsp Oil
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 3 big pinches Nutmeg
Forest mushroom cream ragout:
- 1 Onion approx. 50 g
- 300 g Forest mushrooms TK (collected, cleaned and frozen)
- 2 tbsp Oil
- 1 cups Cooking cream 200 g (here: From HANSANO!)
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 3 big pinches Nutmeg
To serve:
- 2 Parsley stalks for garnish
Spinach bread dumplings: (For 4 people / 8 pieces!
- Halve the rolls and cut into fine slices (in Bavaria you can buy dumpling bread for this at the bakery / ready-cut rolls), drizzle with hot milk (200 ml), squeeze with a spoon and let stand / steep for about 20 minutes. In the meantime, clean, wash and cut the spinach carefully. Peel and dice the onion and fry / stir-fry in a pan with oil (2 tbsp). Add the sliced spinach and stir-fry / stir-fry for 3–4 minutes. Season with coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches) and nutmeg (3 big pinches). Let everything cool down for a few minutes. Add the eggs and spinach to the dumpling mixture and knead / mix everything well. Shape 8 dumplings with moistened hands and let them steep in plenty of salted water (2 teaspoons) for about 15 minutes (attention; do not boil bubbly!) Take out the dumplings and place them on a plate with an upside-down saucer so that the liquid can drain off easily.
Forest mushroom cream ragout:
- Wash the parsley, shake dry and pluck. Peel and dice the onion, fry / stir-fry in a pan with oil (2 tbsp), add the frozen forest mushrooms and fry with them. Deglaze / pour in the cooking cream (200 g) and season with coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches) and nutmeg (3 big pinches). Let everything simmer for a few minutes. Finally fold in the plucked parsley (1 cup).
Serve:
- Serve spinach bread dumplings with wild mushroom ragout garnished with parsley.
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