Mushroom dumplings

Mushroom dumplings

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

During the years I lived in Austria and Germany, I had many opportunities to appreciate the Germanic take on gnocchi. Dumplings there come in all shapes and sizes, from ‘Klösse’ up to ‘Knödel’ – and smaller ones, as here, known by the diminutive, ‘Klösschen’. These little mushroom dumplings could be served by themselves, or accompanied by a tomato sauce. Saffron milk caps give the dish a good crunchiness, but you could use other firm-textured mushrooms: I once used chicken of the woods, and that worked well.

Dumplings

Ingredients

Quantity Ingredient
175g wild mushrooms
2 tablespoons olive oil
115g butter
3 eggs
25g arrowroot
1 tablespoon parsley, finely chopped
200g fresh white breadcrumbs
salt, to taste
pepper, to taste

Tomato sauce (optional)

Quantity Ingredient
400g canned peeled plum tomatoes
55g butter
1 garlic clove, sliced
2 fresh basil leaves, torn

Method

  1. If you are using saffron milk caps, first clean them, then blanch them and drain well. Otherwise, just clean and trim any other mushroom as appropriate.
  2. Fry the mushrooms in the olive oil until tender, then leave to cool.
  3. In a clean pan, melt the butter and let it cool. In a bowl, beat it to a smooth foam with the eggs. Mix in the arrowroot, parsley, mushrooms and some salt and pepper to taste, then add as much of the breadcrumbs as you need to obtain a stiff paste that is easily shaped with your hands. Set aside to rest for 30 minutes.
  4. Take a little of the mixture at a time and form walnut-sized dumplings with your hands. Cook in simmering slightly salted water: they are ready when they rise to the surface, usually in 2–3 minutes. Serve as they are, or with the following tomato sauce.
  5. For the tomato sauce, strain the tomatoes to remove the seeds, then purée them in a food processor. Put the butter and garlic in a small pan and cook until the garlic just starts to turn golden. Stir in the tomato purée and the basil, add salt and pepper to taste, and simmer for 10–15 minutes. Serve the dumplings with a little tomato sauce at the side.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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