Mushroom ragout with bread dumplings (Thermomix®)

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Ingredients for 4 portions
  • For the bread dumplings
  • 100 g Onion(s)
  • 80 g Butter
  • 200 g Milk
  • 0.5 bunch(es) Flat-leaf parsley, finely chopped
  • Salt
  • Black pepper
  • Ground nutmeg, ground
  • 250 g Dumpling bread
  • 4 Egg(s)
  • For the mushroom ragout
  • 250 g QimiQ Cream Base
  • 1 Garlic clove(s)
  • 1 Onion(s)
  • 4 tbsp Olive oil
  • 125 g White wine
  • 125 g Water and spice paste* or vegetable broth
  • Salt
  • Black pepper, ground
  • Ground nutmeg
  • 300 g Mushrooms
  • 200 g King oyster mushrooms
  • 1 bunch(es) Chives, finely chopped
Method
1.

For the dumplings: halve the onion, place in the mixing bowl, chop for 3 sec/step 6 and push down with the spatula.

2.

Add butter and steam for 2 min/120 °C/step 1.

3.

Add the milk and heat for 1 min./60 °C/ speed 1. Add the parsley and season.

4.

Pour the mixture over the dumpling bread, add eggs and mix well. Let rest for 30 minutes and form dumplings. Rinse mixing bowl.

5.

For the ragout: Add the garlic and onion to the mixing bowl, chop for 3 sec/step 5.

6.

Add olive oil and steam for 4 min./120 °C.

7.

Deglaze with white wine. Add water and spice paste or vegetable broth and season.

8.

Fill the aroma container with the dumplings, place on top and cook for 25 min./flavor/level 1.

9.

Fill the aroma container with the dumplings, place on top and cook for 25 min./flavor/level 1.

10.

Finally, add the QimiQ Cream Base and mushrooms. Cook for 1 min/120 °C/step 1. Season to taste and serve.