This Will Warm You Up In This Winter Days - Bread dumplings with boletus sauce - Tasty Lunch Ideas

If you are one of those people that likes to go into the forest in the fall to pick boletus and place them in your freezer for the winter, than you just might have some more boletus in there which you have not used up. And if you have a day or two old bread lying around, than this recipe is for just for you. Bon apetit!

Ingredients:

A few slices of day or two old bread
2 ½ cups of sliced boletus
1 medium onion
1 cup all-purpose wheat flour
2 cups vegetable stock
2 tbsp finely chopped parsley
1 tsp marjoram
3 cloves garlic
Dash of pepper

Yield: 10 dumplings and sauce for 3 servings

Preparation:

Mince the onion and dice the garlic.

Cut day or two old bread into cubes and fill four cups. Place the bread cubes in the bowl and pour 2 cups of vegetable stock over them. Let them soak for 5 minutes and than strain them with hands by squeezing them.

Heat the vegetable oil in the pan, place in minced onion and sauté over medium heat for 6 minute until jellow. Add 3 cloves of diced garlick and sauté for another 3 minutes stirring. Remove from heat and let it cool down for 5 minutes.

Add sautéd onions and garlic to drained bread in the bowl. Add 1 cup all-purpose flour and stir the mixture. Add 2 tbsp finely chopped parsley, dash pepper and marjoram. Stir the mixture well. Form round 3 – 4 cm dumplings. Place some water on your hands before forming the dumplings to prevent them sticking to your hands.

Heat water in a pot and bring to a boil. There must be enough water in the pot to cover the dumplings well. Stir ½ tsp of salt into the water. Bring to a boil and reduce to medium – high heat. Place the dumplings in the water and cook for 20 minutes until they rise to the surface.

Heat the vegetable oil in the pan and place in 1 medium minced onion and sauté for 6 minute until jellow. Add 3 cloves of diced garlic and sauté for another 3 minutes. Add 2 ½ cups of sliced boletus and sauté for 5 minutes stirring. After 5 minutes add 1/5 cup vine and sauté for 3 minutes. Stir in 1 tbsp of flour and sauté for another 1 minute stirring.

Add 2 cups of vegetable stock, ½ tsp marjoram, ½ thyme, dash of pepper, 1 tbsp of finely chopped parsley and cook for 5 minutes.

Preparation time: 20 minutes
Cooking time: 40 minutes