Mushroom dumplings with creamy leeks
Ingredients
- 250 g stale bread rolls (or other stale white bread), chopped into small cubes
- 200 ml milk
- 150 g mushrooms, prepared and chopped
- 1 onion, finely chopped
- 2 tbsp butter
- 3 tbsp finely chopped flat-leaf parsley
- 3 eggs
- 1 tbsp plain flour
- salt, white pepper
- 1 kg leeks, cleaned, prepared, chopped
- 2 tbsp butter
- 1 tsp caraway seeds
- 1 tsp ground coriander seeds
- salt, white pepper
- 250 ml vegetable stock
- 150 ml crème fraiche
- 100 g finely grated cheese (such as Cheddar, or Emmental)
Method
- In a saucepan heat the milk, but do not boil. Place bread cubes in a large bowl, pout hot milk over the bread cubes, mix well, cover bowl and set aside for 30 minutes to soak. In a frying pan, melt butter, add onion and sweat for 5 minutes until softened, add chopped mushrooms and cook until softened, another 5 minutes. Remove from heat and add chopped parsley leaves, mix well. In a small bowl, lightly whisk eggs, then add to soaked bread cubes. Add mushroom mixture, mix well. Dust with flour, season with salt and pepper, mix well. Form 8 dumplings (best done with wet hands). Bring salted water to the boil in a large saucepan, reduce heat and simmer dumplings for about 20 minutes.
- In another saucepan, melt butter, then add prepared leeks, sweat for 5 minutes. Add caraway seeds and coriander, season, add vegetable stock. Bring to the boil, then simmer for 15 minutes. Remove from the heat, blend to a smooth consistency, return to saucepan. Add crème fraiche and grated cheese, reheat and season to taste. Serve with mushroom dumplings. Tastes best hot or lukewarm. Left-over dumplings can be sliced and fried in a little butter.