Maxfacts

Mushroom - semolina dumplings

These semolina dumplings are a miracle of flavour, enriched by dried porcini mushrooms; great with all kinds of cheese or vegetable sauces (or purees).

Ingredients

• 400 ml milk
• 80 g butter
• salt, white pepper
• pinch of ground nutmeg
• 15 g dried porcini
• 175 g semolina (durum wheat)
• 1 egg
• 1 yolk

Method

1. Grind dried porcini to a fine powder, set aside. In a saucepan bring milk, butter salt, pepper and nutmeg to the boil. While stirring, add the semolina. Keep stirring until a thick lump forms and a slight film at the bottom of the saucepan develops.
2. Remove from the heat, stir in the porcini powder. Add the egg and extra yolk, mix well. Set aside for about 30 minutes.
3. In a large saucepan, bring salted water to the boil. Form small dumplings and glide them into the gently boiling water. Simmer for about 10 minutes until dumplings will rise to the surface.