Mushroom Ragout with Bread Dumplings

Clean the mushrooms and cut them into eighths. Peel and finely chop the onion and garlic. Pluck the thyme and marjoram leaves from their sprigs. (Note: A portion of the onions will be used for the dumplings).

Heat the lard in a pan over medium heat. Sauté the garlic and 120g of the onions until translucent, stirring frequently. Add the mushrooms and roast for about 3 minutes, stirring constantly. Add salt, pepper, caraway, and thyme and continue frying until the liquid released by the mushrooms has almost completely evaporated.

Pour in 300ml whipping cream and reduce by half. Finally, stir in the fresh marjoram leaves.