Bread dumplings with king oyster mushroom ragout

main dish Vegetarian
Total: 2 hr | Active: 30 min.
vegetarian

Bread dumplings are the perfect way to use up stale white bread. A rustic and "recycled" culinary delicacy with spinach and leek, accompanied by a creamy mushroom ragout made with king oyster mushrooms that are beautifully firm to the bite and keep their shape. Or simply serve with a salad. Please note: Once washed, tea towels may still contain a small amount of laundry detergent, so be sure to rinse them out thoroughly prior to use so that there is no trace of detergent in the fabric.

Recipe by:
Nadja - LouMalou

Ingredients

for 4 person

To soften the bread
6  bread rolls day-old (approx. 480 g), cut into cubes
3 dl milk, lukewarm
Spinach
1 tbsp butter
1  leek, cut into thin rings
1  garlic clove
150 g frozen chopped spinach, slightly defrosted
¼ tsp nutmeg
  salt and pepper to taste
Dumpling mixture
3  eggs
½ bunch parsley, roughly chopped
1 tsp salt
a little  pepper
To cook the bread dumplings
  salted water, boiling
King oyster mushroom ragout
1 tbsp butter
1  onion, finely chopped
400 g king oyster mushrooms, cut into pieces
1 tsp Maizena cornflour
2 dl milk
2 dl single cream
1 tsp parsley, finely chopped
  salt and pepper to taste
To fry the bread dumplings
  clarified butter

How it's done

To soften the bread

Place the bread in a bowl, pour in the milk. Cover the bread and soak for approx. 30 mins.

Spinach

Heat the butter in a pan. Sauté the leek and garlic for approx. 5 mins. Add the spinach, cook briefly, season and allow to cool slightly.

Dumpling mixture

Add the spinach, eggs and parsley to the bread, knead together, season. Cover the dumpling mixture and leave to rest for approx. 30 mins.

To cook the bread dumplings

Shape the dumpling mixture into a roll at the long edge of a damp tea towel, leaving approx. 10 cm free at either side. Roll up tightly, tie the ends of the tea towel securely with kitchen twine. Cook in simmering salted water with the lid on for approx. 30 mins.

King oyster mushroom ragout

Heat the butter in a pan. Briefly sauté the onion, add the mushrooms and cook for approx. 10 mins. Mix the cornflour with the milk and single cream, pour into the pan, bring to the boil and simmer for approx. 5 mins. Add the parsley, season the ragout.

To fry the bread dumplings

Remove the dumpling roll with a slotted spoon, drain. Remove from the tea towel, cut the roll into slices. Heat the clarified butter in a non-stick frying pan. Fry the bread dumplings for approx. 2 mins. on each side until golden brown, serve with the king oyster mushroom ragout.

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