Ingredients
For 4 portions
For the bread dumplings
100g
Onion(s)
80g
Butter
200g
Milk
0.5bunch(es)
Parsley, finely chopped
Salt
Black pepper
Nutmeg, ground
4
Egg(s)
For the mushroom ragout
250g
QimiQ Sauce Base
1
Garlic clove(s)
1
Onion(s)
4tbsp
Olive oil
125g
White wine
125g
Water and spice paste* or vegetable broth
Salt
Black pepper, ground
Nutmeg
300g
Mushrooms
200g
King oyster mushrooms
1bunch(es)
Chives, finely chopped
Preparation
For the dumplings: halve the onion, place in the mixing bowl, chop for 3 sec/step 6 and push down with the spatula.
Add butter and steam for 2 min/120 °C/step 1.
Add the milk and heat for 1 min./60 °C/ speed 1. Add the parsley and season.
Pour the mixture over the dumpling bread, add eggs and mix well. Let rest for 30 minutes and form dumplings. Rinse mixing bowl.
For the ragout: Add the garlic and onion to the mixing bowl, chop for 3 sec/step 5.
Add olive oil and steam for 4 min./120 °C.
Deglaze with white wine. Add water and spice paste or vegetable broth and season.
.Fill the aroma container with the dumplings, place on top and cook for 25 min./flavor/level 1.
Fill the aroma container with the dumplings, place on top and cook for 25 min./flavor/level 1.
Finally, add the QimiQ Cream Base and mushrooms. Cook for 1 min/120 °C/step 1. Season to taste and serve.
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