Mushroom Ragout with Bread Dumplings ('Rahmschwammerl mit Semmelknödeln')
Mushroom Ragout with Bread Dumplings ('Rahmschwammerl mit Semmelknödeln')
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 servings German bread dumplings
- For the mushrooms:
- clarified butter, for frying
- 8 cups mixed mushrooms (eg. button mushrooms, chanterelles, porcini mushrooms, oyster mushrooms), cut into bite-size pieces
- 2 teaspoons butter, divided
- black pepper, to taste
- salt, to taste
- For the sauce:
- 1 tablespoon butter
- 2 shallots, finely minced
- 3 garlic cloves, finely minced
- 2 tarragon sprigs
- 1 tablespoon all-purpose flour
- 1/2 cup dry white wine
- 2 cups homemade beef broth
- 1/4 cup finely minced flat-leaf parsley
- 1/2 cup heavy cream, lightly whipped
- salt, to taste
Instructions
- 1
Saute the mushrooms:
- 2
Heat a large saute pan over high heat. Add about 2 tablespoons of clarified butter so that the bottom is completely coated. Add half of your mushrooms and saute for 3-4 minutes until golden brown on both sides. The mushrooms will soak up the fat quickly before releasing it during the end of the frying process. In case they stick, don't add in more clarified butter. Instead, add about a tablespoon of water and continue frying. Once the mushrooms are done, add 1 teaspoon of butter and mix everything well. Season the mushrooms to taste with salt and pepper. Take them out of the pan and cook the remaining mushrooms in the same way.
- 3
Cook the sauce:
- 4
Turn the heat down to medium-low and add 1 tablespoon of butter into your saute pan. Add the shallots, garlic, and tarragon and sweat them stirring constantly for 2-3 minutes. Add the flour and sweat the mixture for another minute. Then add the white wine to deglaze the pan and let it come up to a simmer stirring constantly. Add your beef broth and bring the sauce to a simmer again stirring constantly to prevent any lumps from forming. Let the sauce simmer, uncovered, for about 5 minutes. Remove the tarragon sprigs and add the mushrooms and parsley into the pan and stir well. Season the sauce to taste with salt. Turn off the heat and gently fold in the whipped cream.
- 5
Serve the mushroom ragout together with the bread dumplings.