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Mushroom Ragout with Bread Dumplings
5
(1)
45 min
Under an hour
Gurkerl Küche
Ein herzhaftes Schwammerlragout aus frischen Waldpilzen, verfeinert mit cremigem Schlagobers und frischen Kräutern. Dazu servieren wir flaumige Semmelknödel mit feinem Beinschinken und Champignons – ein echter Klassiker der Alpenküche, der nach Wald und Heimat schmeckt.
Preparation method
Preparation of the Ragout
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.
Chef's tip
For a particularly intense aroma, you can also finely grind a few dried porcini mushrooms and mix them into the ragout.
Ingredients
Nutritional values
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