Juicy Bread Dumplings with Mushroom Sauce

Ingredients

• 6 rolls
• 250 ml milk
• 1 Onion
• 2 tbsp butter
• 4 stalks oregano
• 2 Eggs
• salt
• Pepper (freshly ground)
• nutmeg (freshly grated)
• bread crumbs (as needed)
• 1 Onion
• 1 Garlic clove
• 2 stalks coriander leaves
• 4 stalks oregano
• 800 g mixed mushrooms (e.g., button, porcini, chanterelles)
• 2 tbsp Vegetable oil
• 1 untreated lemon (juice and zest)
• 200 ml heavy cream
• salt
• Pepper (freshly ground)
• 1 pinch piment (ground)
• 1 pinch cumin (ground)
• 0.5 tsp smoked paprika
• 100 g Mascarpone

Instructions

1. 1.

   Slice the rolls into thin pieces and place them in a bowl. Bring the milk to a boil, pour over the rolls and let soak for about 20 minutes. Peel the onion, finely chop it and sauté in butter until translucent. Rinse the oregano, shake dry, pluck the leaves, finely chop and mix with the onions. Add the eggs to the rolls. Season heavily with salt, pepper and nutmeg, then knead into a well-formed dough. If needed, fold in more crumbs. With wet hands shape 12 small dumplings. Fill a large pot about 3 cm high with water and place a steamer basket on top. Line the basket with cut parchment paper and set the dumplings inside. Steam the dumplings closed for about 20 minutes.

2. 2.

   Meanwhile, for the ragout peel and finely chop the onion and garlic. Rinse coriander and oregano, shake dry. Set aside some oregano for garnish, chop all remaining herb leaves. Clean and dice the mushrooms. Add oil to a hot pan and sauté the onion with garlic until translucent. Add the mushrooms and cook 4-5 minutes. Deglaze with lemon juice and cream. Season with salt, pepper, piment, cumin and paprika; let it thicken slightly into a creamy sauce. Remove from heat, stir in mascarpone and taste.

3. 3.

   Plate the dumplings with the sauce and garnish with herbs and lemon zest.