Mushroom Ragout with Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 588 cal. | (28 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3.7 μg | (19 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 38.6 μg | (64 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 15.6 mg | (130 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 4.5 mg | (75 %) | ||
| Biotin | 35 μg | (78 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 970 mg | (24 %) | ||
| Calcium | 437 mg | (44 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 55 μg | (28 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 12.7 g | |||
| Uric acid | 142 mg | |||
| Cholesterol | 116 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the dumplings
- 400 grams bread dumpling
- 200 milliliters milk
- 1 onion
- 1 Tbsp butter
- 1 egg
- 100 grams grated Mountain cheese
- 2 Tbsps freshly chopped parsley
- salt
- peppers
- breadcrumbs (upon need)
- For the mushrooms
- 600 grams mixed Mushrooms (z. B. porcini mushrooms with chanterelles)
- 1 garlic clove
- 2 Tbsps butter
- 100 milliliters Red wine
- 250 milliliters Veal stock
- 1 tsp cornstarch
- salt
- peppers
Preparation steps
For the dumplings: Place the dumpling bread in a bowl. Boil the milk and pour over the rolls. Infuse for about 10 minutes. Peel the onion and sauté in hot butter until translucent. Add to the rolls and let cool slightly. Add the egg, cheese and parsley and mix well. Season with salt and pepper. If necessary, add a little milk or bread crumbs so that the dough is easily malleable. Shape into 8 small dumplings and slide in salted water. Simmer on a low heat for about 15 minutes until done.
For the mushrooms: Rinse the mushrooms and cut into smaller pieces as needed. Peel and chop the garlic finely. Fry the mushrooms with the garlic in a large skillet in hot butter for 2-3 minutes until golden brown. Deglaze with the wine and stock and bring to a boil. Simmer for about 4-5 minutes. Season with salt and pepper and place in a bowl. Arrange the drained dumplings on top and serve.
