Potato Dumplings With Mushroom Sauce Recipe
Potato Dumplings With Mushroom Sauce has a unique taste. Potato Dumplings With Mushroom Sauce gets its lovely taste from potato mixed with mushrooms and cheese. Potato Dumplings With Mushroom Sauce is inspired by many restaurants across world.
Ingredients
| Basic Potato Dumplings | ||
| 1 oz. dried wild Italian mushrooms or 1/4 lb. fresh mushrooms, thinly sliced | ||
| 1 cup warm water, if using dried mushrooms | ||
| Olive oil | 2 Tablespoon | |
| Olive oil | 3 Tablespoon | |
| Onion | 1 Large, finely chopped | |
| Italian | 1 Can (10oz), crushed | |
| Ground pepper | 1 To taste | |
| Parsley | 2 Tablespoon, chopped | |
| Garlic | 2 Clove (5gm), finely chopped | |
| Vegetable oil | 1 Tablespoon | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Salt | To Taste | |
Directions
Mix and shape Basic Potato Dumplings.
If using dried mushrooms, soak in warm water 20 minutes.
Drain mushrooms, reserving liquid.
Strain mushroom liquid.
Rinse mushrooms under cold running water.
Squeeze to remove as much moisture as possible.
If using fresh mushrooms, saute in 2 tablespoons olive oil until golden; set aside.
Heat 3 tablespoons olive oil in a medium saucepan.
Add onion.
Saute over medium heat until pale yellow.
Add soaked and drained dried mushrooms, if using.
Saute 2 to 3 minutes.
Press tomatoes through a food mill or sieve to remove seeds.
Stir tomato pulp into saucepan.
Add reserved mushroom liquid.
Simmer uncovered 30 to 35 minutes or until sauce reduces to a medium-thick consistency.
If using sau-teed fresh mushrooms, add to sauce during last 5 minutes of cooking.
Season with salt and pepper.
Stir in parsley and garlic.
Keep sauce on very low heat while dumplings cook.
Fill a large saucepan two-thirds full with salted water.
Bring water to a boil.
Add 1 tablespoon vegetable oil and dumplings.
When dumplings come to surface of water, cook 10 to 12 seconds.
Remove dumplings with a slotted spoon or strainer, draining against side of saucepan.
Place in a warm serving dish.
Spoon half the sauce over dumplings and mix gently.
Sprinkle with 1/3 cup Parmesan cheese and mix gently.
If using dried mushrooms, soak in warm water 20 minutes.
Drain mushrooms, reserving liquid.
Strain mushroom liquid.
Rinse mushrooms under cold running water.
Squeeze to remove as much moisture as possible.
If using fresh mushrooms, saute in 2 tablespoons olive oil until golden; set aside.
Heat 3 tablespoons olive oil in a medium saucepan.
Add onion.
Saute over medium heat until pale yellow.
Add soaked and drained dried mushrooms, if using.
Saute 2 to 3 minutes.
Press tomatoes through a food mill or sieve to remove seeds.
Stir tomato pulp into saucepan.
Add reserved mushroom liquid.
Simmer uncovered 30 to 35 minutes or until sauce reduces to a medium-thick consistency.
If using sau-teed fresh mushrooms, add to sauce during last 5 minutes of cooking.
Season with salt and pepper.
Stir in parsley and garlic.
Keep sauce on very low heat while dumplings cook.
Fill a large saucepan two-thirds full with salted water.
Bring water to a boil.
Add 1 tablespoon vegetable oil and dumplings.
When dumplings come to surface of water, cook 10 to 12 seconds.
Remove dumplings with a slotted spoon or strainer, draining against side of saucepan.
Place in a warm serving dish.
Spoon half the sauce over dumplings and mix gently.
Sprinkle with 1/3 cup Parmesan cheese and mix gently.
Chef
