Mushroom Ragout with Dumplings

Ingredients

• 400 g Knödelbrot
• 200 ml milk
• 1 onion
• 1 tbsp butter
• 1 egg
• 100 g grated Bergkäse
• 2 tbsp freshly chopped parsley
• Salt
• Pepper
• breadcrumbs (as needed)
• 600 g mixed mushrooms (e.g., porcini, chanterelles, morels)
• 1 Garlic clove
• 2 tbsp butter
• 100 ml red wine
• 250 ml veal stock
• 1 tsp starch
• Salt
• Pepper

Instructions

1. 1.

   Place the Knödelbrot in a bowl. Bring the milk to a boil and pour it over the breadcrumbs. Let sit for about 10 minutes. Meanwhile, peel and sauté the onion in hot butter until translucent. Add to the breadcrumb mixture and let cool slightly. Mix in the egg, cheese, parsley, salt, and pepper. If necessary, add more breadcrumbs or a little milk so the dough is workable. Shape into 8 small dumplings and drop them into simmering salted water. Cook on reduced heat for about 15 minutes.

2. 2.

   Meanwhile, clean the mushrooms and cut them smaller if desired. Peel and finely chop the garlic. In a large pan, sauté the mushrooms in hot butter for 2–3 minutes until lightly golden brown. Deglaze with wine and stock, bring to a boil, then simmer gently for about 4–5 minutes. Stir the starch with 1–2 tbsp water and use it to slightly thicken the ragout. Season with salt and pepper and transfer to a bowl. Arrange the drained dumplings on top and serve.