Mushroom dumplings

Mushroom dumplings

Canederli di funghi

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1 small onion, finely chopped
20g butter
1 garlic clove, finely chopped
1 tablespoon parsley, coarsely chopped
375g wild mushrooms, cleaned and cut into small chunks
salt
pepper
6 stale bread rolls, cut into small cubes
300ml milk
3 tablespoons plain white flour
4 eggs, beaten
fresh breadcrumbs, (if needed)

Method

  1. Fry the onion in the butter until soft, then add the garlic and parsley and fry for a further minute. Add the mushrooms and some salt and pepper, and continue to fry until everything is soft.
  2. Soften the bread cubes in the milk, then squeeze most of the milk out. Add them to the mushrooms with the flour and eggs, then add salt and pepper to taste. If the mixture looks too liquid, mix in some breadcrumbs.
  3. Shape the mixture into balls (about the size of a golf ball) with your hands, and immerse them in lightly boiling water until they float to the surface. Scoop them out and eat them with melted butter.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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