Vegetable Dumplings With Mushrooms

Vegetable Dumplings With Mushrooms

Ingredients:
5 oz (150 g) fresh mushrooms
3 tablespoons olive oil
1 tablespoon butter

Directions:
Spices:
A pinch of grated nutmeg, 2 tablespoons finely chopped parsley, ground black pepper and
salt to taste
Way of preparation:
Cut the mushrooms on very small pieces. Sprinkle them with a little salt and ground black
pepper. Heat the butter in a skillet and saute the mushrooms in it (until the liquid
evaporates).
Peel the potatoes, onions and carrots. Cut them into pieces and put them in a saucepan.
Sprinkle them with a little salt. Pour over them with 1.75pints (1 liter) of hot water. Put
them to cook 20 minutes. Then add the cauliflower florets choppy. After 10 minutes, drain
in a colander all vegetables. Blend them; add nutmeg, parsley and mushrooms. Stir the
mixture well. When cool, rub your hands with olive oil and form dumplings. Apply olive
oil on a baking tray. Arrange the dumplings in it. Apply them with the remaining olive oil.
Put the tray in an oven preheated to 392° F (200 °C). Bake the dumplings until golden
brown (about 20-25 minutes).
Combines with:
Vegetable salads and soups cooked by recipes from the books to properly combine the
foods; to them could be added potatoes, mushrooms, olives, pickles
48. LEEKS WITH THE RICE IN THE OVEN
Ingredients for 4 servings: