Wild Garlic Corn Dumplings with Creamy Mushrooms

Ingredients

• 750 ml vegetable broth
• Salt
• 200 g instant corn grits
• 1 handful wild garlic
• 2 tbsp butter
• 50 g grated Parmesan
• 40 g chopped pine nuts
• pepper (ground)
• 400 g Mushrooms
• 1 Shallot
• vegetable oil (for frying)
• a splash cognac
• 100 ml Vegetable broth
• 250 ml Whipping Cream
• 2 tbsp crème fraîche
• Salt
• pepper (ground)

Instructions

1. 1.

   Bring the broth to a boil and slowly pour in the grits while stirring. Cook over reduced heat according to package instructions, stirring occasionally on low heat for about 10 minutes until it thickens. If needed add more broth. The mixture should not be too soft so it can be shaped. Wash the wild garlic, shake dry and roughly chop the leaves. Melt the butter and let cool. Blend the wild garlic finely and stir into the dumplings with parmesan and pine nuts. Season with salt.

2. 2.

   Clean the mushrooms and slice them. Peel and finely chop the shallot. Brown the mushrooms in a little oil in a pan in portions, then remove. Sauté the shallots until translucent, deglaze with cognac. Add broth and cream, let simmer to thicken slightly. Stir in crème fraîche and mushrooms, cook for a few minutes. Season with salt and pepper. Plate on bowls, cut dumplings from the polenta and serve atop the mushroom sauce.