Mushroom dumplings for soup
Last Updated on
ingredients
3 pcs aged graham rolls 10 g butter Flora GOLD 1/2 pk onion 1 pk egg 1 tbsp oil 200 g mushrooms frozen 0,05 liters milk a little breadcrumbs to taste salt to taste ground black pepper a little parsley
step
1. Cut the old rolls into cubes, put them in a bowl and pour the milk over them. Fry the onion and mushrooms (it is better if you cut them into smaller pieces) in the oil with the butter and add to the rolls with the parsley, season with salt and pepper. If necessary and the mass sticks to your fingers, thicken it with breadcrumbs as needed. Work out. 2. From this prepared mass form balls ( soak your hands in water and separate the desired size from the mass), put the balls in a bowl with breadcrumbs and coat a little and then put them in boiling salted water. Cook briefly for 3-4 minutes. My mushroom balls were the size of a walnut so that’s why they took so little time to cook. Pour off the water let cool and pour in the hot broth:-)
