for 4 person

Dumpling mixture

1 tbsp	oil
1	onion, finely chopped
3	garlic cloves, squeezed
300 g	bread rolls, cut into cubes
2 ½ dl	milk
2	eggs
½ tsp	salt
½ bunch	flat-leaf parsley, finely chopped
½ bunch	rosemary, finely chopped
½ bunch	peppermint, finely chopped

Dumplings

salted water, boiling

Ragout

250 g	mushrooms, quartered
2 dl	single cream for sauces
½ bunch	flat-leaf parsley, roughly chopped
¼ tsp	salt
a little	pepper

How it's done

Dumpling mixture

Heat the oil in a frying pan. Add the onion and garlic, sauté. Place half in a bowl, set aside the remainder in the pan. Add the bread, milk, eggs and salt to the bowl, mix in. Add the herbs, knead by hand to form a compact mass, leave to stand for approx. 10 mins. With wet hands, shape into 20 equal-sized balls.

Dumplings

Cook the dumplings in simmering salted water for approx. 8 mins. per batch. Remove the dumplings with a slotted spoon, drain well and keep warm. Set aside 100 ml of cooking water.

Ragout

Heat the reserved frying pan. Add the mushrooms and fry for approx. 5 mins. Pour in the single cream and reserved cooking water, season, bring to the boil. Add the parsley, mix. Plate up the dumplings, serve with the sauce.

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