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Bread dumplings with king oyster mushroom ragout
30 m active | 2 h total
Nutrition facts per serving:
  • Energy in kcal about 688
  • Fat about 31g
  • Carbohydrates about 71g
  • Protein about 26g
This is needed
This is needed for 4 people
To soften the bread
  • 6 bread rolls day-old (approx. 480 g), cut into cubes
  • 3 dl milk, lukewarm
Spinach
  • 1 tbsp butter
  • 1 leek, cut into thin rings
  • 1 garlic clove
  • 150 g frozen chopped spinach, slightly defrosted
  • 0.25 tsp nutmeg
  • salt and pepper to taste
Dumpling mixture
  • 3 egg
  • 1 tsp salt
  • 0.5 bunch parsley, roughly chopped
  • a little pepper
To cook the bread dumplings
  • salted water, boiling
King oyster mushroom ragout
  • 1 tbsp butter
  • 1 onions, finely chopped
  • 400 g king oyster mushrooms, cut into pieces
  • 1 tsp Maizena cornflour
  • 1 tsp parsley, finely chopped
  • 2 dl milk
  • 2 dl single cream
  • salt and pepper to taste
To fry the bread dumplings
  • clarified butter
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And that's how it's done
And that's how it's done
To soften the bread
Place the bread in a bowl, pour in the milk. Cover the bread and soak for approx. 30 mins.
Spinach
Heat the butter in a pan. Sauté the leek and garlic for approx. 5 mins. Add the spinach, cook briefly, season and allow to cool slightly.
Dumpling mixture
Add the spinach, eggs and parsley to the bread, knead together, season. Cover the dumpling mixture and leave to rest for approx. 30 mins.
To cook the bread dumplings
Shape the dumpling mixture into a roll at the long edge of a damp tea towel, leaving approx. 10 cm free at either side. Roll up tightly, tie the ends of the tea towel securely with kitchen twine. Cook in simmering salted water with the lid on for approx. 30 mins.
King oyster mushroom ragout
Heat the butter in a pan. Briefly sauté the onion, add the mushrooms and cook for approx. 10 mins. Mix the cornflour with the milk and single cream, pour into the pan, bring to the boil and simmer for approx. 5 mins. Add the parsley, season the ragout.
To fry the bread dumplings
Remove the dumpling roll with a slotted spoon, drain. Remove from the tea towel, cut the roll into slices. Heat the clarified butter in a non-stick frying pan. Fry the bread dumplings for approx. 2 mins. on each side until golden brown, serve with the king oyster mushroom ragout.