3T sunflower oil
400g bread rolls from the day before
2 medium eggs
1 bunch of chives
1 bunch of parsley
400g chanterelle mushrooms
300g porcini mushrooms
200ml veggie soup
Salt and freshly ground black pepper
Extra bread crumbs
Peel and dice the onions and dice the bacon. Heat 1T of oil in a pan. Fry half the onions and all the bacon in the oil. Take them out of the pan and allow to cool down.
Cut the bread rolls into thin slices. Heat the milk and pour it over the bread rolls. Whisk the eggs. Cut the chives into thin rolls and mince the parsley. Take half the chives and parsley and knead with the bread, eggs, fried onions and bacon. Season with salt. Leave to stand for 20 minutes.
In the meantime, while the dumpling mix is standing, clean the mushrooms and cut them in half or quarters, depending on their size.
With wet hands, shape the dumpling mix into balls (size of table tennis balls). If the dough is too soft, knead in more bread crumbs. Bring a large pot of salted water to the boil. Add the dumplings. Reduce the heat so that the dumplings are not boiling. Let the dumplings steep for 20 minutes until they are done and rise to the surface.
Ten minutes before the cooking time ends, heat the remaining oil (2T) in a large pan. Fry the mushrooms and remaining onions on medium heat for about five minutes. Remove both from the pan.
Froth the butter in the pan. Add the flour and roast until lightly browned. While stirring, add the soup and cream and bring to the boil. Let this simmer for one minute. Add the mushrooms again and simmer for one more minute. Season with salt, pepper and lemon juice.
Add the remaining chives and parsley. Ladle the ragout in deep bowls. Take the dumplings out of the water with a slotted ladle and drain well. Arrange on the ragout. Serve immediately.
Find five other recipes using mushrooms in our June 2016 issue, on shelves from 23 May.