Delight for vegetarians (and those who aren’t): Dumplings in mushroom sauce
Instead of meat, this time we opted for a healthier and livelier version - vegetarian dumplings! We recommend them because they contain a lot of nutrients and are easy to prepare
Photo Credits: Profimedia
At the mention of dumplings, you probably immediately think of meat - because they are a frequent addition to various dishes in our kitchen. But instead of meat, this time we opted for a healthier and livelier version - the vegetarian ones! We recommend them because they contain a lot of nutrients.
We bring you a recipe for an irresistible and healthy dish that you can combine with a variety of fresh herbs.
Ingredients (for 4 people):
- 150 g of frozen spinach
- 600 g of crushed gelatin
- 1 egg
- salt, pepper
- 50 ml sour cream
- 1 tablespoon grated lemon zest and juice
- a pinch of nutmeg
- 100 g of mixed herbs
- 2 tablespoons bread crumbs
- 1 l of vegetable stock
- 1 onion
- 400 g mushrooms
- 2 tablespoons butter
- 100 ml of white wine
- 400 ml of roasting sauce
- Defrost the spinach. For the dumplings, mix the stock with the egg, sour cream, and lemon zest. Season with salt and nutmeg. Wash 50 g of herbs, shake it, chop and stir into the mixture.
- Mash the spinach, chopped herbs, and mix them into the meat mixture. Add bread crumbs. Using 2 tablespoons of the mixture, form dumplings and place them in hot stock to simmer for 20 minutes.
- Peel an onion and chop it. Clean the mushrooms, wipe with a damp cloth, and cut. Drizzle them with lemon juice. Heat the butter in a pan and sauté the onion on it. Add the mushrooms and fry them. Pour in the white wine and add the roasting sauce. Bring to the boil and cook for about 10 minutes.
- Take the dumplings out of the stock and put them in the sauce. Heat them briefly. Stir in remaining herbs. Garnish with basil if desired. Roasted tomatoes are an excellent side dish.
- The dumplings are excellent as a side dish in soup.
- If you can’t get fresh herbs, you can take frozen ones.
- Color the dumplings using 2-3 tablespoons of tomato concentrate.
- Along with dumplings, carrots in the cream are a great side dish. Boil 125 ml of stock, pour 500 ml of cream, and cook halfway. Add a tablespoon of butter. Add salt and pepper. Add 800 g of blanched carrots and cook for 2-3 minutes.
By: Olivia J. - Gossip Whispers