European
Germany - Vegetarian
Kartoffelklöße mit Waldpilzrahm
Chef's Menu Description
Fluffy Bavarian potato dumplings served in a rich, creamy wild mushroom and white wine ragout with fresh parsley.
Ingredients
- • 4 large freshly poached Kartoffelklöße (potato dumplings)
- • 400g mixed woodland mushrooms (Pfifferlinge, Steinpilze, brown mushrooms), sliced
- • 1 shallot minced, 30g butter, 60ml white wine, 200ml double cream
- • Fresh parsley chopped, salt and freshly cracked black pepper
Preparation Steps
1
Phase 1
Melt butter in a wide pan over high heat. Sear mushrooms for 4 minutes until browned. Add shallot, cooking for 2 minutes.
2
Phase 2
Deglaze with white wine, reducing by half. Pour in cream and simmer for 4 minutes until sauce is velvety and coats the back of a spoon. Season with salt and pepper.
3
Phase 3
Place steaming potato dumplings in warm shallow bowls.
4
Phase 4
Ladle the rich mushroom cream sauce generously over and around the dumplings. Scatter fresh parsley and serve hot.