I saw a paper clipping with a photo of the dish. The recipe was on the LIDL website.
The mini potato dumplings are from the fresh produce shelf at the supermarket. They just needed some extra attention.
This recipe is a more sophisticated version of a Bavarien classic: dumplings made with dried bread chunks in a mixed mushroom sauce or Semmelknödel mit Schwammerl.
The sauce gets its umani from dried porcini mushrooms. Sometimes you can buy frozen ones at the supermarket, but I did not found any. Fresh white button mushrooms are as good.
Recipe for 2:
400 g white button mushrooms, 40 g dried porcini mushrooms soaked in warm water
100 ml veg stock, 100 ml double cream, 1 onion, 2 cloves of garlic
50 ml veg stock, 80 ml mushroom water, 100 ml cream
Porcini salt, pepper, thyme, 1 bay leaf
1/3 cup flour, 1 egg, 1/4 cup breadcrumbs, 1/4 cup ground almonds
Oil
Start with the little dumplings and simmer them for 10 min. Take them out and let them cool down.
Chop onion, garlic and mushrooms and saute them in oil until soft. Season wit porcini salt, pepper and thyme. Add the soaking liquid, the stock and the cream and let it reduce. Check the seasoning.
Prep a panning station with flour, egg and mix of almonds and breadcrumbs. Season the flour. Turn the dumplings in flour, egg, and coating.
Heat enough oil in a pan to cook the dumplings, but not deep fry them. Serve on top the mushroom sauce.
No comments:
Post a Comment