Walnut Bread Dumplings with Mushroom Ragout

Ingredients

• 200 ml milk (1.5% fat)
• 4 stale rolls
• 1 small onion
• 2 sprigs parsley
• 1 tsp butter
• 50 g walnut kernels
• 3 eggs
• 40 g flour
• Salt
• Pepper
• nutmeg
• 1 stalk leek
• 1 Carrot
• 1 Shallot
• 300 g mixed mushrooms (e.g., porcini, button, chanterelles)
• 2 sprigs thyme
• 2 tbsp sunflower oil
• 4 tbsp vegetable broth

Instructions

1. 1.

   Warm the milk in a pot. Cut the rolls into cubes, place them in a bowl with the milk and let soak for about 20 minutes.

2. 2.

   Meanwhile peel and finely dice the onion. Wash the parsley, shake dry and finely chop it. Melt the butter in a small pan. Sauté the onion in the butter, add the parsley, then mix into the soaked rolls.

3. 3.

   Finely chop the walnuts and combine them with the eggs, flour, salt, pepper, and freshly grated nutmeg. Add this mixture to the rolls and knead everything together into a dough.

4. 4.

   Wash and trim the leek and carrot, peel the shallot; dice all finely. Clean the mushrooms and slice thinly. Wash and dry the thyme leaves.

5. 5.

   Shape 4 dumplings from the dough and cook them in simmering salted water for about 20 minutes until tender.

6. 6.

   Heat the oil in a pan. Sauté the mushrooms and vegetables, add the thyme, deglaze with vegetable broth, and steam on medium heat for 3–5 minutes while stirring occasionally. Distribute the mushroom mixture onto four bowls, place one dumpling in each, and serve.