Ingredients
Mushroom ragout:
- 1 onion
- 400 g mushrooms (e.g., cremini mushrooms and king oyster mushrooms)
- 150 ml white wine dry
- 200 g cream cheese with herbs
- 1 pinch sugar
- 2 stalks flat leaf parsley
Bacon dumplings:
- 1 spring onion
- 300 g flour
- 1/2 package dry yeast
- 200 ml warm water
- 1 ts sugar
- 1 ts salt
- 30 g bacon cubes
- butter for greasing
Preparation
1. For the dumplings, clean and finely cut the spring onion. Knead everything into a smooth dough with flour, yeast, water, sugar, salt, and bacon.
2. Cover and let the dough rise in a warm location for approx. 30 minutes.
3. For the mushroom ragout, peel and finely cut the onion.
4. Clean the mushrooms, with a brush or cloth. Finely cut the mushrooms.
5. Form 8 dumplings from the yeast dough. Grease the sieve insert with butter and place the dumplings inside.
6. Add the onions to the pot and close with the EasyQuick with the 24 cm sealing ring. Heat the pot on highest level up to the roasting window, switch to a low level and roast the onion.
7. Add the mushrooms, roast, and deglaze with white wine.
8. Place the sieve insert with the dumplings inside the pot.
9. Close with the EasyQuick with the 24 cm sealing ring. Heat the pot on highest level up to the steam window, switch to a low level and cook for approx. 10 minutes in the steam area.
10. Stir the cream cheese in the ragout and season to taste with a pinch of sugar. Finely chop the parsley leaves. Plate the dumplings with the mushroom ragout and sprinkle with parsley.
Tip
- Ready-to-cook spätzle, “Knöpfli” pasta, or gnocchi is cooked in no time with the EasyQuick. The cooking time is based on the instructions on the package. Only approx. half the cooking time is required with the EasyQuick.
This recipe has been tested and approved by AMC.
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