Semolina Dumplings in Mushroom Ragout

Semolina dumplings:

Bring the milk to a boil with the butter and season with salt, pepper and a pinch of nutmeg.

Mix the semolina into the boiling milk and burn off the quantity (i.e. stir at a low temperature until the quantity separates from the bottom of the pot). Later, at the beginning, stir the egg yolks, then the egg into the semolina mixture.

From the resulting amount twist off small dumplings, put them in boiling water, let them boil once, reduce the temperature and let the dumplings steep for about 10 min.

Mushroom ragout:

Clean the mushrooms and cut into coarse cubes.

Sauté shallots and garlic in butter. Add mushrooms and fry. Season with salt and pepper and extinguish with white wine.

Fill up with whipped cream and cook a little bit. Add parsley, tomatoes and whipped cream to the ragout, it should not be too liquid.

Put the cooked semolina dumplings into the mushroom ragout and let it simmer. Arrange on plates, sprinkle with Parmesan cheese and garnish with fresh parsley leaves.

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