Legumes and mushrooms dumplings
Preparation
60 min
Difficulty
Easy
Servings
2
Preparation
Sauté the mushrooms in a pan with garlic and olive oil, along with 1 finely chopped carrot.
Mash the mixed legumes. In a bowl, combine the bread crumbs with the whole eggs, add the pureed mushrooms, and mashed legumes. Mix everything thoroughly. Add a pinch of salt.
Let the mixture rest in the refrigerator for 30 minutes.
Shape the mixture into dumplings.
In a pan, heat garlic and olive oil. Brown the dumplings on all sides.
Deglaze the pan with 1/2 glass of white wine, allowing it to evaporate.
Add 200ml of vegetable broth and let the dumplings simmer until they are cooked through and the flavors are well combined.
Ingredients
- Bread crumbs 300 gr (2 cups)
- Mixed legumes 1 can
- Whole eggs 2
- A handful of parsley
- Mushrooms 250 gr (2 cups)
- Vegetable broth 200 ml (3/4 cup + 2 tbsp)
- White wine 1/2 glass
- Salt to taste
