Juicy Dumplings with Mushroom Sauce
Ingredients
- For the dumplings
- 6 White rolls
- 250 milliliters milk
- 1 onion
- 2 Tbsps butter
- 4 sprigs oregano
- 2 eggs
- salt
- freshly ground peppers
- freshly grated Nutmeg
- breadcrumbs (as needed)
- For the sauce
- 1 onion
- 1 garlic clove
- 2 sprigs cilantro
- 4 sprigs oregano
- 800 grams mixed Mushrooms (such as porcini, chanterelles)
- 2 Tbsps vegetable oil
- 1 organic lemon (Juiced and zested)
- 200 milliliters Whipped cream
- salt
- freshly ground peppers
- 1 pinch allspice (ground)
- 1 pinch Caraway (ground)
- ½ tsp smoked ground paprika
- 100 grams Mascarpone
Preparation steps
For the dumplings: cut bread into thin slices and place in a bowl. Boil milk once and pour over bread, let stand for about 20 minutes. Peel and finely chop onion. Heat butter in a pan and saute onion until translucent. Rinse oregano, shake dry, pluck off leaves and chop finely. Mix with onion. Combine bread, onion and eggs, season with salt, pepper and nutmeg. Knead to a malleable mixture (add breadcrumbs if needed). Make 12 small dumplings out of the mixture. Fill large pot with about 3 cm of water (approximately 1 inch) and place a steamer on top. Cover steamer with parchment paper and arrange meatballs in it. Steam for about 20 minutes.
For the sauce. peel onion and garlic and chop finely. Rinse cilantro and oregano and shake dry. Set a little oregano for garnishing aside, chop all the other herb leaves. Clean mushrooms and chop. Heat oil in a pan and saute onion and garlic until translucent. Add mushrooms and saute for 4-5 minutes. Add lemon juice and cream. Season with salt, pepper, allspice, cumin powder and paprika, simmer until slightly creamy. Remove from heat, add mascarpone and season to taste.
Arrange dumplings with sauce on plates and garnish with oregano and lemon zest. Serve.
