Semolina Dumplings with Mushroom Sauce
- For the dumplings
- 40 grams softened butter
- 75 grams Semolina flour (fine)
- 100 grams cream cheese
- 2 egg yolks
- white peppers (freshly ground)
For the dumplings: Whisk butter until fluffy and add some semolina. Gradually add remaining semolina, cream cheese, egg yolks and season with salt, pepper and nutmeg. Knead well and let rest for at least 30 minutes.
Separate pieces of dough from the mixture with two spoons and shape into oval dumplings.
Bring plenty of salted water to a boil and cook dumplings for about 15 minutes on low heat.
For the mushroom sauce: Peel shallots and garlic and chop finely.
Clean mushrooms and chop coarsely.
Heat butter in a pan and saute shallots and garlic for a few minutes. Add mushrooms and saute until all liquid has evaporated. Add sherry, herbs and cream fraîche and season with salt and pepper.
Drain dumplings and arrange on plates. Drizzle with mushroom sauce and serve.