Mushroom Ragout with Pretzel Napkin Dumplings

Clean mushrooms and cut into bite-sized pieces.

Wash parsley, shake dry and chop coarsely.

Peel and finely dice shallots and onions.

Finely dice bacon.

Cut pretzel into approx. 2 cm pieces and place in a bowl with half of the parsley.

Heat 2 tablespoons of vegetable cream in a pan, sauté the shallots in it and pour over the pretzel. Pour milk over it and knead everything well. Form the dough into a roll, wrap it in a piece of greased aluminum foil and put it into boiling salted water (but the foil should only be covered by 3/4 of the water). Cook napkin dumplings for about 45 minutes on low heat.

Heat remaining vegetable cream in a large skillet. Sauté bacon vigorously over medium heat, add onions and mushrooms, sauté and cook for about 20 minutes with lid on. Pour Rama Cremefine to cook with white balsamic, season with pepper and sprinkle with remaining parsley. Turn the dumplings out of the aluminum foil, cut into slices and serve with the mushroom ragout.

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