Wheat dumplings with stewed mushrooms and rosemary
6 servings
40 minutes
Wheat dumplings with stewed mushrooms and rosemary are a cozy and aromatic dish of Russian cuisine that warms the soul. These tender, airy dumplings made from milk, eggs, and wheat flour pair perfectly with juicy forest mushrooms sautéed with onions and infused with the fragrant aroma of rosemary. The taste is rich and deep, with subtle notes of garlic and butter adding softness to the dish. Historically, dumplings were popular among peasants as they required simple ingredients but provided a sense of fullness and comfort. Today, this dish is perfect for cozy home dinners when you crave something warm and hearty.
1
Whisk milk with eggs, add flour, a pinch of salt, and turn it all into a liquid batter.
- Milk: 120 ml
- Chicken egg: 3 pieces
- Wheat flour: 300 g
- Salt: to taste
2
Boil a pot of salted water, turn off the heat to let it simmer, take a colander with large holes, and drop the dumplings into the barely boiling water through it. Cook the dumplings for a minute, then drain them onto paper towels to absorb the water.
- Salt: to taste
3
In a pan, sauté finely chopped onion in olive oil until soft, add rosemary sprigs and mushrooms. Cook the mushrooms until done, stirring constantly. Season with salt and pepper.
- Onion: 1 head
- Rosemary: 5 g
- Wild mushroom mix: 1 kg
- Salt: to taste
- Ground black pepper: to taste
4
Melt butter in a pan and lightly sauté finely chopped garlic, then add the dumplings, mix with the butter, and serve with mushrooms.
- Butter: 100 g
- Garlic: 4 cloves
