800 g brown mushrooms
70 g butter
125 g cream cheese (double cream)
250 g dumpling bread
2 units eggs
1 units lemon
150 ml milk
1 pinch nutmeg (ground)
50 g onions
2 pinch pepper (ground)
2 pinch salt
3 units shallots
200 ml vegetable stock
Peel and dice the onions. Heat the butter in a pan and swirl it around. Sauté the onions until translucent.
Pour the milk over the onions and heat through.
Ingredients
50 g onions, 40 g butter, 150 ml milk
Place the dumpling bread in a bowl and pour over the eggs, milk and onion mixture and spices. Leave to stand for 10 minutes.
Then carefully mix the dumpling mixture and shape into approx. 80 g dumplings.
Ingredients
250 g dumpling bread, 2 units eggs, 1 pinch salt, 1 pinch pepper (ground), 1 pinch nutmeg (ground)
Cook the dumplings in a pan of simmering water for 15 minutes until they float to the top.
Clean the mushrooms and cut into thin slices. Peel and dice the shallots.
Wash the lemon in hot water, dry and grate the zest of half a lemon. Squeeze the juice from half a lemon. Keep the other half in the fridge for future use.
Ingredients
800 g brown mushrooms, 3 units shallots, 1 units lemon
Heat the butter in a frying pan and swirl it around. Sauté the shallots until translucent. Add the mushrooms and fry for 4 to 5 minutes. Deglaze with stock. Stir in the cream cheese and allow it to reduce slightly.
Season the sauce to taste with lemon juice, zest, salt and pepper.
Ingredients
30 g butter, 200 ml vegetable stock, 125 g cream cheese (double cream), 1 pinch salt, 1 pinch pepper (ground)
Divide the sauce evenly between deep plates, place the dumplings on top and sprinkle with parsley. Serve immediately.
627
31.69 g
34.19 g
47.16 g
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