Canederli di Funghi

Name: Canederli di Funghi (Mushroom Dumplings)
Yield: Serves 4
Cuisine: Italian
Ingredients: 4 eggs, beaten; 3 tbsp plain white flour; fresh breadcrumbs (if needed); 6 stale bread rolls, cut into small cubes; 300 ml milk; salt and pepper; salt and pepper; 375 g wild mushrooms (ceps or chanterelles), cleaned and cut into small chunks; 375 g wild mushrooms (ceps or chanterelles), cleaned and cut into small chunks; 1 tbsp coarsely chopped parsley; 375 g wild mushrooms (ceps or chanterelles), cleaned and cut into small chunks; 20 g butter; 1 garlic clove, finely chopped; 1 small onion, finely chopped

Mushroom Dumplings

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

Ingredients

1 small onion, finely chopped
20 g butter
1 garlic clove, finely chopped

Europe
Italy
Starter
Vegetarian
Mediterranean

Method

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.

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