Autumn Mushroom Ragout with Bacon Dumplings

A delicious mushroom dish for any occasion!

Preparation (about 45 min):

Dice the bread, sauté the onion in hot olive oil until translucent, add the bacon, let it cook, add both to the bread cubes, add the eggs and chives. Mix everything, add heated milk, season with salt, pepper and nutmeg. Let the mixture soak for a while, then form dumplings and place them in light, bubbling salted water. Draw until they float on top.

Rinse the cooled chanterelles, drain them and dry them on kitchen paper. Rub oyster mushrooms, mushrooms, mushrooms well with kitchen paper, cut into pieces, sauté in hot olive oil with spring leek flakes and slices of red onion, dust with flour, stir in, fill up with veal stock, bring to the boil, simmer on low heat, season with salt and pepper, add half of the parsley and chives, finally stir in the sour cream.

Serve the ragout in a deep dish, place the dumplings in the center and sprinkle with the remaining herbs.

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