Mushroom ragout with bread dumplings

STEP BY STEP

Let's make something delicious.

1. 01

   For the mushroom ragout, clean the chanterelles and oyster mushrooms and tear them into pieces. Clean and quarter the chestnut mushrooms. Peel and finely dice the shallots. Wash and finely chop the parsley, reserving some for serving. Squeeze the lemon and set the juice aside.

2. 02

   Heat the butter in a frying pan and gently sauté the mushrooms and shallots. Pour in the vegetable stock and cream and reduce for 3-4 minutes. Season with salt and pepper.

3. 03

   Fill a roasting pan fitted with a steamer insert with water to just below the insert and heat.

4. 04

   For the cloth-wrapped bread dumplings, cut the bread rolls into small pieces and place in a bowl. Peel and finely chop the shallot. Heat half the butter in a frying pan and gently sauté the shallot without letting it colour. Add the milk and warm through. Season with salt, pepper and nutmeg. Pour the milk and butter mixture over the bread pieces.

5. 05

   Wash and chop the parsley. Using a wooden spoon, gently fold in the eggs and chopped parsley for approx. 1-2 minutes. Leave to rest for 10 minutes, then fold again for approx. 1 minute. The bread pieces should still be recognisable in the mixture.

6. 06

   Spread a linen napkin out on the work surface. Place the mixture on it, use the cloth to wrap it into a log and tie the ends securely with kitchen string. Place in the roasting pan's steamer insert and steam for 20 minutes.

7. 07

   Once cooked, remove the dumpling log from the water, unwrap the cloth and cut the log into slices approx. 3 cm thick.

8. 08

   Reheat the mushroom ragout and season with lemon juice and parsley.

9. 09

   Heat the remaining butter in a frying pan until foaming and fry the dumpling slices until golden brown.

10. 10

    Serve the mushroom ragout and bread dumplings together, sprinkled with the reserved parsley.