🍽️ Porcini Mushroom Bread Dumplings with Tomatoes

Name: Porcini Mushroom Bread Dumplings with Tomatoes
Total time: 30 min
Yield: 4 servings
Ingredients: 30 g dried porcini mushrooms; 250 ml vegetable broth (ready-made product); 150 ml whipping cream; 500 g rolls (8 rolls), from the day before; 1 bunch parsley; 150 g parmesan; 2 eggs (size M); salt; pepper from the mill; 750 g jarred tomatoes; 1 clove garlic; 4 tbsp olive oil; 4 sprigs rosemary; salt; pepper from the mill; 1 pinch sugar; basil (for garnishing)

787 kcal · 30 min · 4 servings

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Ingredients

30 g dried porcini mushrooms
250 ml vegetable broth (ready-made product)
150 ml whipping cream
500 g rolls (8 rolls), from the day before
1 bunch parsley
150 g parmesan
2 eggs (size M)
salt
pepper from the mill
750 g jarred tomatoes
1 clove garlic
4 tbsp olive oil
4 sprigs rosemary
salt
pepper from the mill
1 pinch sugar
basil (for garnishing)

Instructions

1. Roughly chop the porcini mushrooms using a food processor or a knife.
2. Add the mushrooms to the broth and bring the liquid to a boil.
3. Stir in the cream and let the mixture simmer uncovered for about 5 minutes.
4. Slice the bread rolls into thin pieces and place them in a bowl.
5. Pour the hot mushroom cream over the bread pieces and let the mixture soak for 15 minutes.
6. Rinse the parsley, shake off excess water, and pick the leaves off the stems.
7. Finely chop the parsley leaves.
8. Grate 100 grams of Parmesan cheese.
9. Add the parsley, Parmesan, eggs, salt, and pepper to the bread mixture.
10. Knead all ingredients well until a homogeneous dough forms.
11. Wet your hands and shape 12 equal-sized dumplings from the mixture.
12. Fill a wide, large pot with plenty of salted water and bring it to a boil.
13. Carefully place the dumplings into the boiling water.
14. Cook the dumplings at moderate heat in gently simmering water for about 20 minutes.
15. Rinse the tomatoes and cut them into cubes.
16. Peel the garlic and slice it into thin pieces.
17. Heat olive oil in a large frying pan.
18. Add the tomatoes and rosemary to the hot pan and sauté them vigorously over high heat.
19. Season the tomatoes with salt, pepper, and a pinch of sugar.
20. Remove the cooked dumplings from the water using a slotted spoon and let them drain briefly.
21. Plate the dumplings and serve them with the tomatoes.
22. Shave the remaining Parmesan over the dish and garnish with fresh basil leaves.

Nutrition per serving

kcal: 787
Protein: 31 g · Fett/Fat: 39 g · Carbs: 78 g