Vegetarian herbal dumplings with robust mushroom and leek stew
Dumplings with a subtle herbal note in a vegan dark sauce, enriched with lots of delicate mushrooms.
Portions 4 people
- 250 g stale bread
- 100 ml milk, lukewarm
- 2 eggs
- 3 tbsp Primavera
- 1 tsp herbal sea salt
- Pepper, nutmeg
- 4 tbsp breadcrumbs
- 500 g mixed mushrooms (e.g., buttons, porcini, chanterelles, shiitake)
- 1/2 leek with the green
- 1 small onion
- 1 tbsp. olive oil
- Clear vegetable broth as needed
- 500 ml water
Cut the bread
Cut the bread in cubes and add to a bowl.
Soak the bread
Whisk the eggs, milk, Primavera and sea salt together and season with pepper and nutmeg. Pour the liquid over the bread cubes and knead through everything until most of the liquid has been absorbed by the bread. Allow to rest, covered, for an hour.
Prepare the vegetables
In the meantime, wash the mushroom and cut into small pieces (quarters or slices). Wash the leek and cut into rings, peel the onions and chop fine.
Shape the dumplings
Shape the bread mass into dumplings the size of tennis balls, using the breadcrumbs to bind them.
Prepare the mushroom and leek stew
While you do that, sauté the onions in hot oil in a frying pan. Add the mushrooms and leek and sauté for 5 minutes. Then sprinkle the clear soup powder into the cold water as required and stir well. Add the water to the mushroom-leek mix in the pan and bring to a boil. Let it boil on medium heat for 5 minutes, stirring occasionally. Arrange the dumplings on the mushroom-leek ragout
Divide the mushroom-leek ragout into four deep plates and arrange the dumplings on top.