Delicious Vegetarian Mushroom Ragout With Cheese Dumplings From Austria

Michelle Tchea’s Chefs Collective heads to straight to the bright green pastures of Austria. A recipe from the chef Michael Garcia-Lopez of The Krone, Hittisau 

Mountain cheese dumplings, leek mushroom ragout, parsley foam from Gasthof Krone, CREDIT image: © Adolf Bereuter 

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   300g dumpling bread 

   3 eggs 

   250ml of milk 

   300g mountain cheese 

   1 onion 

   50g butter 

   2El flour 

    Parsley, thyme 

   1 / 2Tl caraway ground 

    Salt, pepper, nutmeg 

1 large leek 

250g mushrooms according to season 

  Butter, salt, nutmeg, caraway 

50g butter 

100ml of milk 

  Parsley, salt pepper 

Dumplings: mix dumpling bread, mountain cheese, flour, herbs, spices and eggs, 

   Finely chop the onion and sauté until glassy, mix 

   Luke warm milk and let it rest for 1 hour, 

   Form dumplings and simmer gently for about 20 minutes 

Mushroom ragout: halve leek, wash and cut into thin strips, 

   Halve or quarter mushrooms, depending on size, 

   Sauté mushrooms in butter. Add leek and season to taste 

   Cumin makes the mushrooms more digestible 

Foam: lightly brown the butter in a saucepan 

   add milk, parsley, season and mix well