Mushroom canederli
Published on 27 November 2023
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Delicious mushroom dumplings, using stale bread and button mushrooms left from another recipe. Frozen mixed mushrooms work too. Serve with butter and sage or vegetable stock; they can be frozen. Serves 4/6 depending on appetite; my guests had seconds.
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Ingredients
INGREDIENTS FOR 4/6 PEOPLE
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Method
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I finely dice the bread, add milk and leave for half an hour. The quantity depends on bread hardness; it should be soft but not soggy.
I add melted butter.
I break in eggs.
I chop mushrooms previously cooked with oil, butter, parsley, garlic and salt.
I add to the bread with flour and Parmesan.
I season with salt and pepper and add very finely diced cheese.
I work by hand to a soft but not loose mixture. Add breadcrumbs if too loose, or milk if dry. I cover and rest for half an hour.
I form dumplings of your chosen size.
I flour lightly; they can be prepared ahead.
I boil a large pot of water, adding a vegetable stock cube for flavour. I simmer the dumplings moderately for 15 minutes. I fry butter, garlic and sage in a large pan.
I drain the cooked dumplings and gently coat in butter and sage, adding a tablespoon of cooking stock if wanted.
I serve sprinkled with Parmesan and drizzled with butter and sage. For a broth version, cook only in good vegetable stock.
Original source: https://incucinaconlilly.com/2023/11/27/canederli-ai-funghi/