Mushroom Ragout With Bacon And Herb Dumplings - cooking recipe

Ingredients

250 ml semi-skimmed milk
6 slices slightly stale bread, cut into cubes
1/2 tsp butter
2 None onions, peeled and finely diced
1 None egg + 1 egg yolk, beaten
4 sprigs fresh flat-leaf parsley, finely chopped
4 sprigs fresh chives, finely chopped, plus extra, chopped, for garnish
1 sprig fresh rosemary, finely chopped
50 g bacon, diced
None None Pinch of grated nutmeg
4 tbsp plain flour
250 g mushrooms, halved if large
2 tbsp oil
250 ml vegetable stock
50 ml dry white wine
200 ml whipping cream

Preparation

For the dumplings, heat the milk in a saucepan and pour over the bread. Set aside for 10 mins. Meanwhile, melt the butter in a frying pan and saute 1/2 the onion until softened. Remove from the heat. Add to the bread along with the egg, egg yolk, herbs and bacon. Season and add a pinch of nutmeg. Mix well and form into 8 dumplings. Bring a pot of salted water to a boil and cook the dumplings over low heat for 20 mins.
Meanwhile, mix 2 tbsp flour with 2 cups water and add the mushrooms. Remove with a slotted spoon and drain on paper towels. Heat the oil in a saucepan and saute the mushrooms for 3 mins, turning. Add the remaining onion and saute for 2 mins. Add the remaining flour and cook for 2 mins. Add the stock, wine and cream, stirring constantly, and simmer for 5 mins. Place into serving dishes and top with the dumplings. Garnish with chives.