🍽️ Crispy Corn Dumplings with Creamy Mushroom Pesto Sauce

Name: Crispy Corn Dumplings with Creamy Mushroom Pesto Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 25 g wild garlic (0.5 bunch); 20 g parmesan (1 piece); 1 tbsp pine nuts; 6 tbsp olive oil; salt; pepper; 1 drop lemon juice; 500 g mushrooms; 1 shallot; 1 garlic clove; 50 ml madeira; 475 ml vegetable broth; 200 ml milk (3.5% fat); 1 pinch porcini powder; 125 g cornmeal; 80 g crème fraîche (4 tbsp)

411 kcal · 30 min · 4 servings

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Ingredients

25 g wild garlic (0.5 bunch)
20 g parmesan (1 piece)
1 tbsp pine nuts
6 tbsp olive oil
salt
pepper
1 drop lemon juice
500 g mushrooms
1 shallot
1 garlic clove
50 ml madeira
475 ml vegetable broth
200 ml milk (3.5% fat)
1 pinch porcini powder
125 g cornmeal
80 g crème fraîche (4 tbsp)

Instructions

1. Thoroughly wash the wild garlic.
2. Spin the greens dry.
3. Grate the Parmesan finely.
4. Toast the pine nuts in a pan without fat until golden brown.
5. Remove the nuts from the pan.
6. Let them cool briefly.
7. Mix the cooled nuts with the wild garlic and the Parmesan.
8. Add 5 tablespoons of olive oil.
9. Mash the mixture into a smooth paste.
10. Season the pesto with salt.
11. Season it with pepper.
12. Add a splash of lemon juice.
13. Clean the mushrooms.
14. Slice the mushrooms.
15. Peel the shallot.
16. Peel the garlic.
17. Finely chop the shallot and garlic.
18. Heat the remaining olive oil in a pan.
19. Sauté the shallot and garlic until translucent over medium heat.
20. Add the mushrooms.
21. Fry everything for 2 minutes.
22. Deglaze the dish with Madeira.
23. Add 75 milliliters of vegetable broth.
24. Add milk.
25. Season the sauce with salt.
26. Season it with pepper.
27. Season it with porcini powder.
28. Let the sauce thicken over medium heat for about 10 minutes.
29. Bring the remaining vegetable broth to a boil in a pot.
30. Stir in the corn grits.
31. Bring the mixture back to a boil.
32. Let the mixture swell over low heat for about 5 minutes.
33. Stir occasionally.
34. Remove the pot from the heat.
35. Stir the pesto into the corn mixture.
36. Stir the crème fraîche into the mushroom sauce.
37. Adjust the seasoning of the sauce to taste.
38. Divide the mushroom cream sauce among four pre-warmed plates.
39. Dip two tablespoons in water.
40. Scoop out dumplings from the corn grits mixture.
41. Place the dumplings on top of the mushrooms.
42. Serve the dish immediately.

Nutrition per serving

kcal: 411
Protein: 11 g · Fett/Fat: 35 g · Carbs: 11 g