Speckknödel with Porcini Mushrooms

Ingredients

• 1 small stalk of leeks
• 100 g smoked ham (diced)
• 1 tbsp butter
• 250 g dumpling bread
• 200 ml hot milk
• 1 egg
• Salt
• nutmeg
• pepper (ground)
• breadcrumbs (as needed)
• 600 g porcini mushrooms
• 1 Shallot
• 1 Garlic clove
• butter (for frying)
• 1 tbsp flour
• 300 ml meat broth
• 200 ml whipping cream
• 1 tbsp freshly chopped parsley
• Salt
• pepper (ground)

Instructions

1. 1.

   Wash, trim and finely chop the leeks. Sauté with the ham in hot butter until translucent, then let cool.

2. 2.

   In a bowl pour the hot milk over the dumpling bread and let it sit for 10 minutes. Add the leek mixture, egg, and seasonings; knead into a well-formed dough, adding breadcrumbs if needed. Shape into four dumplings and simmer in boiling salted water for about 20 minutes.

3. 3.

   Clean the porcini mushrooms and either leave whole or slice according to size. Peel and finely chop the shallot and garlic. Fry the mushrooms in hot butter in batches, then remove them from the pan. In the same pan sauté the shallot and garlic until translucent, sprinkle with flour, and deglaze with broth. Bring to a boil, stir in cream, and let it thicken slightly. Add the mushrooms and parsley, season, and simmer briefly before serving with the dumplings.