Wild Garlic Corn Dumplings with Creamy Mushroom Sauce
These healthy wild garlic corn dumplings with creamy mushroom sauce from Spoonsparrow and many more healthy recipes can be found here!
Ingredients
- 25 g Wild Garlic (0.5 bunch)
- 20 g Parmesan cheese
- 1 tbsp pine nuts
- 6 tbsp Olive oil
- Salt
- Pepper
- a splash lemon juice
- 500 g button mushrooms
- 1 Shallot
- 1 clove garlic
- 50 ml Madeira wine
- 475 ml vegetable broth
- 200 ml Milk (3.5% fat)
- a pinch porcini mushroom powder
- 125 g corn grits
- 80 g crème fraîche (4 tbsp)
Instructions
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1.
Wash and dry the wild garlic for the pesto. Grate the parmesan. Toast the pine nuts in a dry pan until golden brown, remove, let cool briefly, then blend with the wild garlic, parmesan, and 5 tbsp olive oil into a smooth pesto. Season with salt, pepper, and a splash of lemon juice.
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2.
Clean the mushrooms and slice them. Peel and finely chop the shallot and garlic. Heat the remaining olive oil in a pan and sauté the shallot and garlic until translucent over medium heat. Add the mushrooms, cook for 2 minutes, deglaze with Madeira, then add 75 ml vegetable broth and milk. Season with salt, pepper, and porcini powder, simmer on medium heat for about 10 minutes until thickened.
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3.
Meanwhile bring the remaining vegetable broth to a boil in a pot. Stir in the corn grits, bring back to a boil, then reduce heat and cook for about 5 minutes, stirring occasionally, until they swell. Remove from heat and fold in the pesto. Mix crème fraîche into the mushroom mixture and adjust seasoning.
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4.
Distribute the creamy mushrooms over four preheated plates. Using two dampened tablespoons, scoop portions of the polenta dough onto the mushrooms. Serve immediately.
