Mushroom Dumplings

Name: Mushroom Dumplings
Yield: Makes 60 dumplings; 6 to 8 first-course servings, each in 1½ cups (375 ml) broth
Ingredients: Freshly ground black pepper, to taste; 2 medium shallots, very finely chopped; 1 tablespoon (15 g) unsalted butter; 1 tablespoon finely minced flat-leaf parsley; 1¼ teaspoons kosher salt; ½ pound (225 g) white button mushrooms, trimmed, wiped clean, and finely chopped; ½ cup (65 g) all-purpose flour, plus 2 to 3 tablespoons (16 to 25 g) for rolling; ½ cup (120 g) whole-milk ricotta; 2 egg yolks

Preparation info

Makes 60 dumplings;
6 to 8
first-course servings, each in 1½ cups 375 ml ) broth

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

I think these are a fine creation. Serve them in Mushroom Broth or seasoned Beef Stock.

Ingredients

1 tablespoon (15 g) unsalted butter
2 medium shallots, very finely chopped

Starter
Vegetarian

Method

In a medium frying pan, melt the butter over medium heat. Stir in the shallots and cook for 5 minutes, or until they are wilted. Stir in the mushrooms and salt. Cook, stirring occasionally, for 10 minutes. Stir in the parsley. Continue cooking, stirring frequently, for 15 minutes, or until the mushrooms and shallots are dark golden brown and dry. Remove the mixture to a bowl and allow to cool t